Mashed Potatoes with White Truffle Oil

Mashed Potatoes with White Truffle Oil

Recipe Rating: 3.59739
Serves 6
Tender yellow potatoes mashed with garlic and drizzled with truffle oil — a positively ambrosial side dish for holiday meals or as a vegetarian entrée paired with other vegetables and fruit.
  • 2 1/2 pound Yukon Gold potatoes
  • 1 cup whole milk
  • 4 cloves garlic, finely chopped
  • 1/4 cup unsalted butter, cut into pieces and softened
  • 1/4 fine sea salt, plus more as needed
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons white truffle oil, to taste
  • 1 tablespoon chopped chives, finely sliced (for garnish)
Put whole potatoes in a saucepan and add enough cold water to cover. Bring to a boil, reduce heat and simmer, uncovered, until fork tender, 15 to 20 minutes.

While potatoes are cooking, heat milk and garlic in a small saucepan over medium heat. Bring to a boil then reduce to a simmer and cook for 10 minutes. Remove from heat and add pieces of butter.

Drain potatoes, remove skins and return to pot over medium heat. Mash potatoes with a potato masher or fork. Then add garlic-milk mixture and mash until combined well. Season with salt and pepper to taste.

Drizzle mashed potatoes with truffle oil and garnish with chives.
Nutritional Info: 
Per Serving: 270 calories (100 from fat), 11g total fat, 6g saturated fat, 25mg cholesterol, 125mg sodium, 36g carbohydrates, (2 g dietary fiber, 2g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.