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 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!!
By bballas119_11328693
wichita, KS
on November 13, 2008
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There is no garlic in the truffle oil, cut back on the garlic if it was too strong for you. I had sucess with both the white truffle and the black truffle oil. Thank you gentle people for a superb side dish!
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