Sicilian White Truffle Mashed Potatoes
Servings: 4 servings
Ingredients
- 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