Black Truffle and Parmesan Mashed Potatoes
This dish is a game-changer, turning a simple side into a gourmet delight.
Ingredients
- 2 pounds about 4 cups russet potatoes, peeled and cut into 1-inch cubes
- 4-5 cloves garlic peeled
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2-3 teaspoons black truffle oil
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish optional
Instructions
- Boil the Potatoes:
- Place the cubed potatoes and peeled garlic cloves in a large pot.
- Add enough cold water to the pot to cover the potatoes by about an inch.
- Place the pot on the stove over high heat and bring it to a boil.
- Reduce the heat to medium-high and simmer for 10-15 minutes or until the potatoes are fork-tender.
- Drain and Mash:
- Drain the potatoes and garlic in a colander and return them to the pot.
- Heat the Cream and Butter:
- In a small saucepan, heat the heavy cream and butter over low heat until the butter has melted. Do not let it boil.
- Mash and Mix:
- Using a potato masher or a potato ricer, mash the potatoes and garlic in the pot.
- Pour the warm cream and butter mixture over the mashed potatoes.
- Add the black truffle oil, grated Parmesan cheese, salt, and pepper to taste.
- Stir everything together until the potatoes are creamy and well combined with the other ingredients.
- Adjust Seasoning:
- Taste the mashed potatoes and adjust the salt, pepper, and truffle oil according to your preference. You can add more truffle oil for a stronger truffle flavor.
- Serve:
- Transfer the mashed potatoes to a serving dish.
- Garnish with fresh chives or parsley if desired.
- Serve hot and enjoy your luxurious Black Truffle and Parmesan Mashed Potatoes!