Truffle Mashed Potatoes
Blog: www.nextinlime.com
Servings: 6 sides
Ingredients
- 2 pounds (907 g) Yukon Gold potatoes - around 4 to 6 medium potatoes. (Note A)
- 8 tablespoons (112 g) unsalted butter - 1 stick of butter (Note B)
- 1 cup (237 ml) whole milk - (Note B)
- 3 cloves garlic, minced - large cloves
- 1 teaspoon chicken bouillon paste or powder - or use 1 bouillon cube (Note B)
- 1 teaspoons salt - plus 1 tablespoon salt for seasoning the boiling water
- ½ teaspoon ground white pepper - or use ground black pepper
- 1 teaspoon truffle oil, black or white - (Note C)
- Some fresh parsley, chopped, for garnish - optional. (Note D)
Instructions
- Prepare the potatoes: Peel and wash the potatoes. If you're not going to make the mashed potatoes right away, you can soak the peeled potatoes in cold water and store them in the refrigerator for up to 12 hours. Soaking will keep them from oxidizing and turning brown.
- Cut: Cut the potatoes into large, evenly-sized pieces. For medium-sized potatoes, cut them in half; for large potatoes, cut them into 3 or 4 pieces. This will help prevent them from absorbing too much water during cooking.
- Boil: Put the potato pieces in a large pot and cover them with cold water. Season the water with 1 tablespoon of salt. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer. You should see small bubbles coming up to the surface but not a rolling boil. Cook the potatoes for 16 to 20 minutes, or until they are tender when poked with a fork. For instructions on boiling the potatoes in an instant pot, see Note E below.
- Make the milk mixture: While the potatoes are boiling, add milk, garlic, chicken bouillon paste/powder, white pepper, and salt to a saucepan. Heat the mixture until it is hot but not boiling. Then, reduce the heat to the lowest setting on your stovetop to keep the mixture warm until you are ready to use it.
- Drain: Once the potatoes are done, drain the water and return them to the pot.
- Mash the potatoes: While the potatoes are still hot, mash them with a potato masher, rotary food mill, or potato ricer until smooth. In case you don't have these tools, use a fork instead. Avoid using a blender, food processor, or mixer as it can overwork the potatoes, making them gummy.
- Add butter: Place the butter in a microwave-safe bowl and melt it in the microwave for 15 to 25 seconds, watching closely to prevent it from boiling over. Add the melted butter to the mashed potatoes and mix well.
- Add the milk mixture: Then, gradually add the seasoned hot milk mixture to the mashed potatoes (ideally in three parts), stirring constantly after each addition. This will ensure that the liquid is absorbed evenly and the texture is smooth.
- Add truffle oil: Add the truffle oil to the mashed potatoes and mix thoroughly.
- Taste-test: Taste the mashed potatoes and adjust the seasoning with additional salt or truffle oil, if necessary. If you prefer a thinner consistency, add a little hot milk or melted butter until you reach the desired texture.
- Serve: Transfer the mashed potatoes to a serving dish, garnish with chopped parsley if desired, and enjoy.
Notes
Note A: Potatoes: Use Yukon Gold potatoes for perfectly balanced mashed potatoes, as they are a happy medium between starchy russets and waxy reds.
Note B: Vegan options: To make a vegan version of this recipe, substitute dairy with neutral-flavored options like unsweetened almond or soy milk and vegan butter. Avoid strong-flavored substitutes like coconut milk or oil. Adjust the amounts as needed for texture and taste. Remember to replace chicken bouillon with a vegan or vegetarian alternative.
Note C: Truffle oil: I prefer black truffle oil, though white truffle oil also works. Use it sparingly, as the strength can vary from brand to brand. Gradually add more if needed, to prevent overdoing it.
Note D: Garnishes: I like to garnish with finely chopped fresh parsley, but feel free to use chopped cilantro or chives as a substitute. For an indulgent touch, you can also add a dollop of butter on top.
Note E: Boiling potatoes in an instant pot: Place potatoes in the pot with enough water to cover them. Add 1 tablespoon of salt. Close the lid and set the valve to the sealing position. Cook on manual high pressure for 9 mins. After cooking, immediately (and carefully) release the pressure by turning the valve to the venting position. Drain the water and follow the rest of the recipe.