Truffles and Olive Oil are known for their luxurious tastes, so we were excited to add them to down-home mashed potatoes. Our Truffle Olive Oil elevated the regular Mashed Potatoes with added nutty flavor, a hint of earthy notes, and plenty of umami. It made for an extravagant Thanksgiving side dish, so we wanted to share the recipe with you. Let us know what you think!
Yield: 4 to 6 servings
- 2 pounds yellow-fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
- 8 garlic cloves, peeled
¼ cup Truffle Olive Oil
Bring water to a boil in a large saucepan. Add potatoes, garlic, and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender about 15 minutes.
Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in Truffle Extra-virgin Olive Oil and then thin to desired consistency with reserved cooking liquid. Check to season and serve.
This recipe was adapted and sourced directly from Cooking.Nytimes.com.