Truffled Mashed Potatoes
Updated Nov. 1, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6large potatoes, about 4 pounds, peeled
- Salt to taste, if desired
- ¼pound or ½ cup plus 1 tablespoon butter
- 1½cups creme fraiche or heavy cream
- 2black truffles, optional
- Freshly ground pepper, preferably white, to taste
- ½teaspoon freshly grated nutmeg
Nutritional analysis per serving (12 servings)
189 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut each potato into one-inch-thick slices. Put the slices in a casserole and add cold water to cover. Add salt to taste and bring to the boil. Cook about 30 minutes or until the potato slices are tender.
- Step 2
Drain the potato slices and put them through a food mill or potato ricer.
- Step 3
Put the butter in a skillet and let it melt. Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.
- Step 4
Beat the browned butter and the creme fraiche or heavy cream into the potatoes.
- Step 5
Cut the truffles into thin slices. Stack the slices a few at a time and cut them into thin strips, or batons. There should be about a quarter cup. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well. Serve hot.
Private Notes
Comments
Super delicious, and followed the recipe w 2 minor changes: not having cream, used whole milk, and decided to throw the truffles into the butter for a minute before it all went into the potatoes (but used fresh Oregon black truffles, a little different than the Italian ones this was prob. written for).
Would white truffle oil work instead of the black truffles?
Yes it would. Not the same, but good enough. The oil works like a magic when you sprinkle on hot french fries right out of the fryer. Won't make it greasy at all. One-of-kind, very special flavor.
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