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There is no better way to eat mashed potatoes than with truffles!
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Don't forget to check out my
Cabernet Filet Mignon dinner menu which includes these Truffled Mashed Potatoes.
Truffled Mashed Potato Recipe:
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 20 min
4 pounds white
potatoes, peeled, cut into 1-inch pieces*
1 cup half and half
1/2 to 1/3 cup butter, room temperature
1 tablespoon white
Coarse salt or sea salt and freshly-ground black pepper to taste
1 teaspoon chopped
black truffle (optional)*
* Russet potatoes make the best mashed potatoes.
In large saucepan, add cut-up potatoes and just
enough cold water until potatoes are covered; bring to a boil. Reduce heat
to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender
when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees
F. on your
Overcooking can cause the potatoes to become gummy.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes,
stirring occasionally. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume,
becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after
they are cooked.
Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps.
I personally use a potato ricer when making mashed potatoes. Using a potato
ricer, you can make velvety smooth mashed potatoes right at home because
potatoes come out fluffy without being gummy. Once you use the potato rice, you
will never go back to the old traditional potato masher.
Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to a serving bowl and serve.
Makes 6 to 8 servings.