Ingredients
- 3 pounds red skin potatoes, cut into 2-inch dice
- 1 1/2 cups light cream
- 6 tablespoons butter
- 2 garlic cloves, minced (1 tablespoon)
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons truffle oil
Directions
Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.
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By samg69301
Los Angeles, CA
on December 04, 2012
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These are amazing! I can't believe there are only five comments! Quite possibly the most delicious mashed potatoes I've ever made. I highly recommend using white truffle oil over black for this particular recipe -- the flavor is much more appropriate to soft potatoes. In any case, make these immediately. They would be great with short ribs, prime rib, beef tenderloin, etc.
By Anniegables
on February 15, 2012
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This is Heaven on Earth! I have always had a hard time with mashed potatoes, too lumpy, not enough butter etc..This is the easiest and most delicious! Made them as a side dish to tenderloin and creamed spinach,dinner party a sucess, kept getting calls all week comenting on everything.
By keith.robinson_...
Flower Mound, VT
on March 28, 2010
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This was amazing...Easy and a great side at any dinner party or just a family meal. Your guests will be impressed!!
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