Parmesan Truffle Mashed Potatoes
Parmesan Truffle Mashed Potatoes
Brie Thompson
6
15 minutes
15 minutes
Sides
Creamy, rich, and full of savory flavor, these Parmesan truffle mashed potatoes are the side dish I want next to everything. Black Truffle Infused Olive Oil and Black Truffle Infused Sea Salt bring earthy depth, and Parmesan Asiago Dipper adds a salty, cheesy kick. Serve them next to roast chicken or steak and watch the bowl empty.
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Ingredients
- 6 Large Russet Potatoes
- 6 Tbsp Black Truffle Infused Olive Oil
- ½ cup Half & Half
- 4 Tbsp Parmesan Asiago Dipper
- 2 tsp Black Truffle Infused Sea Salt
- Freshly Ground Black Pepper, to taste
Directions
Slice the potatoes into ¼ inch thick slices. Place the potatoes in a large stockpot and cover with water. Bring to a boil and cook until fork tender, about 12 minutes. Do not overcook, or the potatoes can turn gluey. Drain well.
Mash the dry potatoes with a potato masher, without adding any other liquid or seasoning.
Add Black Truffle Infused Olive Oil, half and half, Parmesan Asiago Dipper, and Black Truffle Infused Sea Salt. Mix until combined. Taste and season with more Black Truffle Infused Sea Salt or freshly ground black pepper, as needed. Serve immediately.