I don’t have much to say here. We made mashed potatoes. And added garlic and truffle oil. What isn’t better with garlic and truffle??
Garlic-Truffle Mashed Potatoes
- 5 large Russet potatoes
- 1/4 cup butter
- 3 tbsp truffle oil
- 1 shallot, minced
- 8 cloves garlic, minced
- 2+ tbsp milk
- Peel and chop the potatoes into large chunks, roughly the same size.
- Bring a large pot of water to a boil. Salt generously.
- Cook the potatoes in the boiling water for 20-30 minutes, until soft and easily mashable.
- Meanwhile, melt butter in a small pan over low heat. Once melted, swirl in the truffle oil, followed the shallots and garlic. Cook for 10 minutes on low heat, until the alliums have soften and are less pungent. (Keep the heat low… we’re not trying to brown them!)
- When the potatoes are done, drain in a colander. Then return to the pot and place over medium heat for just a minute or two until the water steams off.
- Pour the butter/oil mixture and the milk in with the potatoes and mash. (We mash by hand and are fine with a few chunks – do it however you prefer though!) Add additional milk if needed to reach your preferred level of creaminess.
- Taste and add salt +/- pepper as needed for your taste.