Serves 2
Truffled Mashed Potatoes
with Garlic and Sour Cream
- Difficulty
- medium
- Rating
- No ratings yet
Instructions
3 steps-
1
Wash and dry all produce. Dice potatoes into 1-inch pieces. (TIP: Peel them first for a smoother texture.) Peel 2 cloves garlic. Place potatoes and garlic cloves in a large pot with enough salted water to cover by 2 inches. Cover pot and bring to a boil. Once boiling, uncover and cook until potatoes are easily pierced by a fork, 15-18 minutes. Reserve 1 cup cooking liquid, then drain and return potatoes and garlic to pot.
-
2
Mash potatoes and garlic with a potato masher or fork until smooth. Stir in sour cream, truffle butter, and 2 TBSP plain butter. (TIP: Start with ¾ package of truffle butter, taste, and add more from there for a stronger flavor.) If needed, add up to ½ cup reserved cooking liquid a splash at a time until smooth. (Don’t toss the remaining! You may use it later.) Taste and season with salt and pepper. Keep covered until ready to serve.
-
3
When ready to serve, warm mashed potatoes in pot over low heat. If needed, add splashes of remaining reserved cooking liquid until smooth and creamy. Transfer to a serving bowl. (TIP: If you have any remaining truffle butter, using a spoon, make a shallow well in the center of the warm mashed potatoes, top with butter, and let it melt.)