This recipe elevates the very comforting mashed potatoes to a gourmet-level indulgence - using just a little truffle oil. Yum!
Find lots of ingredient-related tips and substitution ideas on the recipe page! Click the link below.
Boil potato pieces with salted water for 16-20 minutes until fork-tender.
While the potatoes boil, heat up milk, garlic, chicken bouillon powder/paste, white pepper, and salt in a saucepan.
When cooked, drain and mash the potatoes while they're still hot. To mash, use potato masher, rotary food mill, or potato ricer.
Melt the butter in microwave for 15-25 seconds. Add to mashed potatoes and combine.
Slowly add the seasoned hot milk mixture to the mashed potatoes (ideally in three parts). Mix well after each addition.
Finally, add a little truffle oil to the mashed potatoes and mix until fully integrated.
Adjust seasoning. Garnish with chopped parsley, and serve hot.
Choose the right potato variety Cut potatoes evenly & don't overcook Avoid overworking the potatoes Add butter before other liquids Add warm milk/cream, not cold
See the link below to get the full recipe along with all the tips and tricks.