Thursday, February 16, 2012

Parmesan-Truffle Mashed Potatoes

Mashed potatoes are a side dish that can be dressed up or dressed down, continuously reinvented in so many ways. This Valentine's Day, I added another revision to my growing mashed-potato collection and they just might be my favorite to date - whoa. As previously discussed, Mr. Max has developed a recent obsession with truffle oil. It began with various mac and cheese recipes throughout Dallas that featured the decadent addition, then grew to pizzas and truffle butter on steak. We now wanted to experiment with mashed potatoes. Some of our favorite mashed taters are at Truluck's - the perfect creamy blend potatoes with garlic, Parmesan, chives... we've made a recipe pretty dang close before, only this time, I retract the chives and add the truffle oil as the flavor powerhouse. I didn't need to add any additional butter or even any salt when it came time to eat, those additions just weren't needed.

These potatoes aren't what one may call good for you, but they won't break the waistband either. Keep this recipe tucked in your back pocket for a special occasion and I assure you, it will impress your guest(s). Click here for nutritional facts of my recipe calculated at Serving size is equivalent to 1 cup. Four medium sized Yukons made enough for 4-5 servings, depending on how minimal or generous you are with your wooden spoon.

Grocery List:
  •  3 cups Yukon gold potatoes, peeled and cubed (1 inch chunks)
  • 1 tsp. salt
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/4 cup 2% reduced-fat milk 
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tbsp. reduced-fat sour cream 
  • 1 tbsp. butter 
  • 1/4 tsp. white truffle oil
In a pot, add potatoes and fill with water until it is about 2-3 inches above the potatoes. Salt the water and boil on high heat until soft, about 15 minutes.

When the potatoes can be easily pierced with a fork, drain in a colander and pour cubes into a bowl with the butter, sour cream, Parmesan, milk and chicken broth.

I am a big fan of using electric beaters to whip potatoes, rather than the hand-tool potato masher. Whip the potatoes until they look silky smooth and free of lumps. Now, add the truffle oil and blend again on low speed. Truffle oil is very potent, a little bit goes a long way. Taste test to make sure you have the taste you want, or you can add a little more - just be careful!

Dish it out with the rest of your meal and enjoy! This was our little Valentine's dinner set up, picnic style on a blanket in front of a fire in the fire place.

 Tastefully yours,

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