Truffled Mashed Potatoes

Continuing on my journey to learn alternatives, I have always been told homemade mashed potatoes are way better than the box mixes. I grew up in a household that made box mixes, and let me tell ya, I will no longer use a box mix ever!

Ingredients
2 1/2 lbs of Yukon Gold potatoes
1 1/2 cups of half and half
6 tbs of unsalted butter
3 ounces of truffle butter, purchase online
2 tbs of grated Parmesan
Salt and pepper to taste

Directions
Peel and cut potatoes into 1 inch chunks.
Place them in a large deep pan, cover with water and bring pan to a boil.
Reduce heat, and let simmer for 25 minutes.
Drain and return to saucepan
Meanwhile, heat half and half and butter in a small saucepan until butter melts.
Remove small pan from heat truffle butter, until butter is melted. Do not over heat.
With a hand mixer, beat hot potatoes until broken up.
Slowly beat in butter mixture, Parmesan and salt pepper.
Serve hot.

Changes I Made!
I am a poor 20 something blogger, I do not have the funds for truffle butter, but the base of this works great. I kept the half and half mixture hot and added in garlic powder.
After I mixed the half and half mixture in, I added more garlic powder plus the salt and pepper to taste.

This recipe from Barefoot Contessa Foolproof.

Comments

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