The Holidays are all about indulgences – even small ones. Everyone loves mashed potatoes, but serve Truffled Mashed Potatoes for you special holiday dinner and everyone will oh-and-ah. I love these served with roasted Beef Tenderloin. You can find Truffle Butter and Oil at Whole Foods, or any higher end markets. You can also buy very good Truffle Oil at William-Sonoma. Many people think that Mashed Potatoes have to be made just before serving, but they actually are great to make in advance. I put mine in a pie dish, then reheat in the oven or microwave. For really smooth mashed potatoes, I always use a potatoes ricer – it makes them very smooth without over processing, which can make them gummy. Truffled Mashed Potatoes 2 pounds of Yukon Gold potatoes 1/4 cup of Milk 1/4 cup of Sour Cream 4 ounces of Truffle Butter or 2 tablespoons of Truffle Oil Sea Salt & Cracked Pepper Peel the potatoes and cut them into 1-inch pieces. Place them pot filled with water, seasoned with salt. Bring the water to a boil and cook until the potatoes are fork tender – about 7-10 minutes. Drain the potatoes from the water. Using the potato ricer, mash potatoes back into the sauce pan. Return the potatoes to the stove. On low heat, stir in milk, Truffle Butter or Oil, salt and pepper. Do not leave the potatoes on the stove for longer than 5 minutes, or they will burn. Transfer to an oven-safe dish – I use a pie dish.
To reheat, microwave them in a glass bowl, or reheat in low oven (275-300 degrees) for 20-30 minutes. For the entire Holiday Dinner Party Menu and detailed cooking schedule worksheet, click here.