Truffletopia "Truffle Mash"

Mash or Mashed Potatoes have been around for a long time. Where they got their start can be argued. Whether it was in the Americas with the Incan Empire and Spaniard settlers, the Frenchman, Antoine-Augustin Parmentier, who created a version and eventually helped the potato ban to be lifted in France, or other countries like Ireland or England that have Mash as a staple of their diets. Many countries have their own variations of mashed potatoes, how they are used, and what they are eaten with.


Here is a simple mashed potato recipe with 7 ingredients, that will have your guests asking for more. This recipe is brought to you by Chef Abe, of Thanks4HavingMe in Island Park, New York. Chef Abe is a private chef who specialized in private dinners and dinner parties in New York.

Easy Truffle Mashed Potatoes

Chef Abe, Thanks4HavingMe

Servings

4-6

Prep Time

5 minutes

Cook Time

40 minutes

Cuisine

American

Category

Sides

This is a simple mashed potatoes recipe by Chef Abe, of Thanks4HavingMe in Island Park, New York. This recipe is Chef Abe's Truffletopia "Truffle Mash", and it only contains 7 ingredients including Truffletopia Black Truffle Sauce. Chef Abe has been kind enough to share this recipe with us, and with you, so you can make his famous Truffle Mash at home! Thank you Chef!

Easy Truffle Mashed Potatoes

Ingredients

  • 5 Yukon Gold potatoes

  • 1 1/2 cups half-and-half or milk – just not solely heavy cream

  • 1⁄2 Stick unsalted butter

  • 3 tablespoons Truffletopia Black Truffle Sauce

  • 2 tablespoons freshly grated Parmesan cheese

  • Kosher salt and freshly ground black pepper

Directions

  1. Wash potatoes and add to a large pan cover with water and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan. Add half-and- half & butter in the saucepan over medium heat until the butter melts. truffle and allow it to melt. With a hand-mixer, press the hot potatoes in the pot until they are all incorporated with truffle cream sauce. Add the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and press until the potatoes are thick and smooth. Add additional cream mixture until desired consistency.

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