Truffle and Parmesan Mashed Potatoes

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Welcome to a decadent twist on a classic comfort food: Truffle and Parmesan Mashed Potatoes. This recipe takes your average mashed potatoes and elevates them with the luxurious flavors of truffle and Parmesan, making it perfect for special occasions or whenever you feel like treating yourself.

Ingredients for Truffle and Parmesan Mashed Potatoes

Russet potatoes are the best choice here due to their high starch content, which makes for fluffy, smooth mashed potatoes. Heavy cream adds richness and a velvety texture, while unsalted butter brings in a creamy, buttery flavor. Parmesan cheese introduces a nutty, savory depth that complements the creaminess. The star of the show, truffle oil, infuses the potatoes with its distinct, luxurious aroma. Season with salt and black pepper to enhance all these flavors, and finish with fresh chives for a pop of color and mild oniony taste, if desired.

Tips & Tricks

  • Always start with cold water when boiling potatoes to ensure even cooking.
  • Warm the cream and butter before adding to the potatoes to prevent them from cooling down too quickly.
  • If you don’t have a potato masher, a fork or handheld mixer can work in a pinch.
  • Adjust the truffle oil to your taste—start with less, then add more if you want a stronger flavor.

Serving Suggestions

This dish pairs beautifully with roasted meats like chicken or beef. For a vegetarian option, serve alongside a hearty green salad with a tangy vinaigrette. It’s also a fantastic addition to any holiday spread, complementing turkey or ham wonderfully.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon Gold potatoes can also work well for a slightly buttery flavor, but russets are best for fluffiness.
Is there a substitute for truffle oil?
If truffle oil is unavailable, you can skip it, but the unique flavor will be missed. Consider using a bit of mushroom powder for an earthy note.
Can I make this recipe ahead of time?
Yes, prepare the mashed potatoes up to a day in advance. Store in the fridge and gently reheat over low heat, adding a bit more cream if needed to loosen them up.

Truffle and Parmesan Mashed Potatoes Recipe Walkthrough

Start by peeling and cubing 2 pounds of russet potatoes. Place them in a large pot and cover with cold water. This helps the potatoes cook evenly. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat slightly and let them cook until they're tender—this should take about 20 minutes. You’ll know they’re ready when a fork can easily pierce through.

Once cooked, drain the potatoes and return them to the pot. This helps any excess moisture evaporate, which is key for fluffy potatoes. Meanwhile, in a small saucepan, combine the heavy cream and butter. Heat it over low heat until the butter has fully melted, and the mixture is warm but not boiling.

Now, mash the potatoes using a potato masher or ricer. You’re aiming for a smooth texture, but a few small lumps are okay if you like them rustic. Slowly stir in the warm cream and butter mixture, ensuring it gets fully absorbed by the potatoes.

Next, add the grated Parmesan cheese and truffle oil. Stir well until everything is combined, and the cheese melts into the potatoes. Season with salt and black pepper to taste. Don’t skip the tasting—it’s the best way to get the seasoning just right.

If you like, garnish with freshly chopped chives before serving for a bit of color and mild flavor contrast.

Why You'll Love This Recipe

  • Rich and creamy texture that melts in your mouth.
  • Subtle earthy aroma from truffle oil that’s both unique and irresistible.
  • Perfect balance of savory flavors with a hint of nutty sharpness from Parmesan.
  • Simple enough for a weeknight but fancy enough for a holiday feast.

Ingredients

2 lbs russet potatoes (peeled and cubed)
1 cup heavy cream
4 tbsp unsalted butter
1/4 cup freshly grated Parmesan cheese
2 tbsp truffle oil
Salt to taste
Black pepper to taste
Fresh chives for garnish (optional)

Step-by-step Instructions

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until potatoes are tender, about 20 minutes.
2. Drain the potatoes and return them to the pot.
3. In a small saucepan, heat the heavy cream and butter over low heat until the butter is melted and the mixture is warm.
4. Mash the potatoes using a potato masher or ricer until smooth.
5. Stir in the warmed cream and butter mixture until fully incorporated.
6. Add the Parmesan cheese and truffle oil, stirring well to combine.
7. Season with salt and black pepper to taste.
8. Garnish with freshly chopped chives if desired before serving.

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