Truffled Mashed Potatoes
with Garlic & Sour Cream
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 pound
Yukon Gold Potatoes
2 clove
Garlic
1 cup
Sour Cream
(Contains Milk)
4 tablespoon
Truffle Butter
(Contains Milk)
Not included in your delivery
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
PREP: Dice potatoes into 1-inch pieces. (TIP: Peel them first for a smoother texture.) Peel 2 cloves garlic. Place potatoes and garlic cloves in a large pot with enough salted water to cover by 2 inches. Cover pot and bring to a boil. Once boiling, uncover and cook until potatoes are easily pierced by a fork, 15-18 minutes. Reserve 1½ cups potato cooking liquid, then drain and return potatoes and garlic to pot.
MASH: Mash drained potatoes and garlic with a potato masher or fork until smooth. Stir in sour cream, truffle butter, and 4 TBSP plain butter. (TIP: Start with 1½ packages of truffle butter, taste, and add more from there for a stronger flavor.) If needed, add up to 1 cup reserved potato cooking liquid a splash at a time until smooth. (TIP: Don’t toss the remaining! You may use it later.) Taste and season with salt and pepper. Keep covered off heat until ready to serve.
SERVE: When ready to serve, warm mashed potatoes in pot over low heat. If needed, add splashes of remaining reserved cooking liquid until smooth and creamy. Transfer to a serving bowl. (TIP: If you have any remaining truffle butter, using a spoon, make a shallow well in the center of the warm mashed potatoes, top with butter, and let it melt.)