Prepare to elevate your side dish game with the most decadent, mind-blowing mashed potatoes you've ever tasted! This isn't just another potato recipe - this is a gourmet experience that transforms the humble spud into a luxurious masterpiece. Imagine velvety smooth Yukon Gold potatoes infused with the intoxicating aroma of truffle oil and the rich, salty punch of Parmesan cheese. One bite, and you'll be transported to a five-star restaurant right in your own kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs Yukon Gold potatoes
- 1/2 cup heavy cream
- 1/4 cup truffle oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Wash the Yukon Gold potatoes thoroughly and peel them, removing any eyes or blemishes. Cut the potatoes into uniform 1-inch cubes to ensure even cooking.
- Place the potato cubes in a large pot and cover completely with cold, salted water. The salt will help season the potatoes from the inside during cooking.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for approximately 15-18 minutes until potatoes are fork-tender. Test by piercing with a sharp knife - it should slide in and out easily.
- Drain the potatoes in a colander, then return them to the hot pot. Allow excess moisture to steam off for 1-2 minutes, which helps create a fluffier texture.
- Using a potato masher or ricer, mash the potatoes until smooth and free of large lumps. For extra smoothness, you can use an electric mixer on low speed.
- Gradually fold in the heavy cream, stirring continuously to create a creamy consistency. Add the truffle oil, which will infuse the potatoes with a rich, earthy flavor.
- Incorporate the grated Parmesan cheese, stirring until fully melted and distributed throughout the potatoes.
- Season with salt and freshly ground black pepper to taste. Mix thoroughly to ensure even seasoning.
- Transfer the mashed potatoes to a serving dish, creating soft peaks with the back of a spoon. Drizzle additional truffle oil on top for extra aroma and garnish with a sprinkle of fresh Parmesan cheese if desired.
- Serve immediately while hot, pairing wonderfully with roasted meats or as a luxurious side dish for special occasions.
Tips
- Choose the right potatoes: Yukon Gold potatoes are ideal for their buttery texture and natural creaminess. Always start with cold, salted water to ensure even cooking.
- Prevent waterlogged potatoes by thoroughly draining and letting them steam dry for a few minutes before mashing. This ensures a fluffy, light texture.
- For the smoothest possible mash, use a ricer or food mill. If using a potato masher, avoid over-mixing to prevent a gluey consistency.
- Add warm cream and truffle oil gradually to control the moisture and flavor intensity. Not all truffle oils are created equal - use a high-quality oil for the best results.
- Season in layers - salt the cooking water, then taste and adjust seasoning after adding cream and cheese.
- For an extra luxurious touch, brown the top slightly under the broiler or use a kitchen torch for a crispy, golden finish.
- Serve immediately for the best texture and temperature. Mashed potatoes tend to set and become less creamy as they cool.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 55mg
