Good evening! A great way to end your weekend is with this amazing white truffle mashed potato recipe. It takes some time to make but is worth every minute of it. You can find this lovely recipe in the Junior League of Tampa’s Life of The Party cookbook, pg. 67.
What you’ll need:
2 pounds of Yukon gold potatoes, peeled, cubed
1 cup of milk or half and half
3 tablespoons of butter
Salt to taste
Pepper to taste
3 tablespoons of white truffle oil
Cook the potatoes in salted boiling water in a saucepan until tender and easily pierced with a fork; drain. Spoon into a large mixing bowl. Add the milk and butter. Beat until very smooth. You may add more milk if necessary for the desired consistency. Season with salt and pepper. Fold in the truffle oil. Serve immedietly.
To prepare in advance, spoon in a baking dish and let it cool. Chill, covered, until ready to bake. Add a small amount of additional milk. Bake at 350 degrees for 30 minutes or until heated through. Refrigerate after opening.
Yields 8 servings
This was my first time making these potatoes and I can’t wait to make them again! One mishap, I forgot to peel them but the recipe still turned out just as yummy.