Sicilian White Truffle Mashed Potatoes
Sicilian White Truffle Mashed Potatoes are a luxurious and decadent twist on a classic comfort food, perfect for elevating any special meal or holiday dinner. Using Yukon Gold potatoes as the base, these mashed potatoes are creamy and buttery with a naturally rich flavor and smooth texture. The star of the dish is the fragrant Sicilian white truffle, which adds an earthy, aromatic depth that transforms ordinary mashed potatoes into an indulgent delicacy.
The preparation involves boiling the potatoes in well-salted water until tender, then mixing them with generous amounts of room-temperature butter and heated heavy cream to achieve the perfect velvety consistency. The grated white truffle and truffle cream are carefully folded in, infusing the potatoes with their signature luxurious flavor. Truffle salt is added gradually to enhance and balance the taste without overpowering the delicate truffle aroma.
Finished with a touch of freshly ground pepper, these mashed potatoes are a rich, flavorful side that pairs beautifully with roasted meats, poultry, or vegetables. The silky texture and intoxicating truffle essence make this dish a memorable addition to any dinner table, impressing guests with its sophisticated taste and elegant simplicity.
I buy all my truffle products at The Truffle Queen. They have an outstanding staff who are very helpful and knowledgeable about answering any question you may have.
Ingredients
- 2 1/2 pounds Yukon Gold Potatoes, peeled and quartered
- 1 White Sicilian Truffle, grated
- Truffle Salt
- 2 teaspoons truffle cream, or to taste
- 1 – 2 cups butter, room temperature
- 1-Pint Heavy Whipping Cream, heated but not boiled
- Pepper to taste
Directions
- Bring a pot of water to a boil and generously add salt. The water must be salted and boiling before adding potatoes
- Add quartered potatoes to boiling water
- When potatoes are done add to a large bowl, preferably a stand mixer however a hand mixer will also work
- Start the mixer and slowly add in butter, truffles and truffle cream. Add the heated heavy whipping cream a little at a time to keep the consistency of mashed potatoes.
- Once well incorporated, fold in truffle salt, a little at a time.
- Add pepper to taste
Sicilian White Truffle Mashed Potatoes
Materials
- 2 ½ pounds Yukon Gold potatoes peeled & quartered
- 1 white Sicilian Truffle grated
- Truffle salt
- 2 tsp truffle cream or to taste
- 1-2 cups butter room temperature
- 1 pint heavy whipping cream heated but not boiled
- pepper to taste
Instructions
- Bring a pot of water to a boil and generously add salt. The water must be salted and boiling before adding potatoes
- Add quartered potatoes to boiling water
- When potatoes are done add to a large bowl, preferably a stand mixer however a hand mixer will also work
- Start the mixer and slowly add in butter, truffles and truffle cream. Add the heated heavy whipping cream a little at a time to keep the consistency of mashed potatoes.
- Once well incorporated, fold in truffle salt, a little at a time.
- Add pepper to taste