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Mashed Potatoes with White Truffle Oil

Serves 6
Time 45 min
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.
Ingredients
  • 2 1/2 pounds 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)
Method

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.

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.
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  • 2 1/2 pounds 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)