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TRUFFLED MASHED POTATOES

 

Truffled Mashed Potatoes by Chef Kai Chase

TRUFFLED MASHED POTATOES

Course Side Dish

Ingredients
  

  • 3 lbs Yukon Gold or Russet Potatoes washed, peeled, and quartered
  • ½ cups Half & Half
  • ¼ cups Unsalted Butter
  • 3 tbsp truffle oil
  • ¼ cups Grated Parmesan Cheese
  • 4-5 cubes White or Black Truffle Butter

Notes

METHOD: 
Cook the potatoes in a pot of simmering water until tender. Make sure to cover the potatoes with enough water that the waterline sits approximately 1" above top of the potatoes. Drain. Heat the half & half and unsalted butter in the pot. Add the potatoes and using a potato masher begin mashing until the potatoes are mashed and creamy. Stir in the parmesan cheese. Taste potato mixture and add salt if desired. Place the potatoes in a serving bowl and drizzle with truffle oil, several parts of truffle butter and cracked black pepper (optional).
Keyword mashed potatoes, truffle
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