Side Dish: United States – Truffle-Infused Yukon Gold Mashed Potatoes

Serving Size: 6

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

- 3 lb (1.36 kg) Yukon Gold potatoes, peeled and cut into 1–1.5 inch (2.5–4 cm) chunks
- 6 tbsp (85 g) unsalted butter, cut into pieces
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- 1 tbsp (15 ml) white truffle oil, plus 1 tsp (5 ml) for finishing
- 1 clove (3 g) garlic, lightly crushed (optional)
- 1 1/2 tsp (8 g) coarse kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground white pepper
- 1 tbsp (6 g) finely chopped fresh chives
- 0.5 oz (15 g) fresh black truffle, thinly shaved (optional)

Instructions

1. Place the potato chunks in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tsp (5 g) of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.
2. While the potatoes cook, combine the heavy cream, whole milk, and the optional crushed garlic in a small saucepan. Warm gently over low heat until steaming but not boiling, then remove from heat and let the garlic steep for 5 minutes if using. Strain out the garlic and keep the warm cream mixture covered.
3. Drain the potatoes thoroughly in a colander and return them to the hot pot over very low heat for 1–2 minutes to evaporate excess moisture, shaking the pot occasionally.
4. Pass the potatoes through a ricer or mash them with a potato masher to your preferred texture. For the silkiest result, use a ricer or food mill.
5. With the potatoes hot, add the butter pieces and fold until mostly incorporated. Gradually add the warm cream mixture, folding gently until desired creaminess is reached.
6. Stir in 1 tbsp (15 ml) white truffle oil, the remaining 1/2 tsp (3 g) kosher salt (adjust to taste), and the freshly ground white pepper. Taste and adjust seasoning.
7. Transfer the mashed potatoes to a warmed serving bowl. Drizzle with the 1 tsp (5 ml) white truffle oil reserved for finishing and lightly swirl to distribute.
8. Sprinkle with the chopped chives and, if using, garnish with thinly shaved black truffle. Serve immediately.