(Classic) Creamy Truffled Potatoes

 

Difficulty:

- Medium

 

Equipment:

Large Pot, Masher (or Large Fork), Potato Ricer or Fine Seive, Whisk

 

Total Cook Time:

35 minutes

 

Ingredients:

  • Russet Potatoes (4 large, diced and peeled)
  • RedSkin Potatoes (4, halved, skin-on)
  • Heavy Cream (1 cup)
  • Double Truffle Seasoning (1 TBSP)
  • Parmesan Cheese (1 cup, [hand]-grated)
  • Water (For Boiling)

 

Directions:

  1. In large pot filled 3/4 of the way with room-temperature water, add potatoes and bring to a boil on high heat for 20-25 minutes or ‘til all potatoes are soft and tender.
  2. Remove 90 % of water by straining the pot into a colander, leaving 10% of the potato-water inside the pot. Add back potatoes into same pot with remaining water and mash well using a mashing tool.
  3. Transfer mashed potatoes into a fin sieve (or potato ricer, using a rubber spatula to press potatoes into another large mixing bowl placed directly underneath).
  4. Add remaining ingredients to the bowl and whisk quickly ‘til combined.
  5. The result: soft and creamy seasoned Double Truffle-d Potatoes! 

 

 

This recipe serves an ideal portion for (4-5) people.

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