Yes, it is still acceptable to eat mashed potatoes after Thanksgiving
So it's been a while and I know. But sometimes working a full time job, feeding yourself, and taking on side projects is a little overwhelming. But I'm back at you with this "would be" Thanksgiving post about white truffle and garlic mashed potatoes. But see, you can totally make these for Christmas and no one would bat an eye. I grew up always thinking mashed potatoes came from those little flakes in a box. My mom is a potato flake loyalst. I have to hand it to her, she makes an excellent dish of mashed potatoes in literally a matter of seconds, and you would never know they come from a box. I actually remember visiting a friend and eating real mashed potatoes at her house. I remember making such a big deal at the dinner table, they probably thought I came from some malnourished household.
I have a bit of a confession to make. I'm not really a big fan of mashed potatoes. Yes, I will eat them, I am not repulsed. I just never would go for the mashed potato side at a restaurant if I had a choice. I know I am in the minority here and mashed potatoes are probably the number one cited favorite food of the human race. That being said, I see mashed potatoes as a great base food that is just begging to be jazzed up. Jazzed up with some truffle oil if you ask me. I had a bad experience with truffle oil and I swore it off as one of the few food items I disliked. I unexpectedly soaked a piece of bread in it thinking it was olive oil at a sample station in Borough Market. I swear that truffle taste remained in my mouth for days. It had some unatural power that permeated the depths of my tastebuds for eternity. Uneducated about the substance, it took me off guard and I developed a hatred of it. Low and behold, I try it slathered on a french fry and I can't stop craving it. I guess your tastebuds do change over time. Let me know if you have any other truffle recipes I can try. Also when I say truffle oil, I mean the white truffle oil that is probably fake, that I bought from Home Goods. Haven't yet reached the peak of my life to dabble in black truffles. One thing at a time people! This recipe is adapted from the lovely Ina Garten.
I have a bit of a confession to make. I'm not really a big fan of mashed potatoes. Yes, I will eat them, I am not repulsed. I just never would go for the mashed potato side at a restaurant if I had a choice. I know I am in the minority here and mashed potatoes are probably the number one cited favorite food of the human race. That being said, I see mashed potatoes as a great base food that is just begging to be jazzed up. Jazzed up with some truffle oil if you ask me. I had a bad experience with truffle oil and I swore it off as one of the few food items I disliked. I unexpectedly soaked a piece of bread in it thinking it was olive oil at a sample station in Borough Market. I swear that truffle taste remained in my mouth for days. It had some unatural power that permeated the depths of my tastebuds for eternity. Uneducated about the substance, it took me off guard and I developed a hatred of it. Low and behold, I try it slathered on a french fry and I can't stop craving it. I guess your tastebuds do change over time. Let me know if you have any other truffle recipes I can try. Also when I say truffle oil, I mean the white truffle oil that is probably fake, that I bought from Home Goods. Haven't yet reached the peak of my life to dabble in black truffles. One thing at a time people! This recipe is adapted from the lovely Ina Garten.
Ingredients:
2 1/2 pounds large Yukon Gold potatoes
1 1/2 cups half-and-half
3 cloves garlic minced
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature or 1 tablespoon white truffle oil
2 tablespoons freshly grated Parmesan cheese
salt and pepper
In large saucepan, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water. Using a masher or a ricer mash the potatoes in the saucepan. Add the garlic, half and half, butter, truffle butter, salt and pepper and mix well using a large spoon. Remove potatoes from heat and stir in parmesan cheese.
2 1/2 pounds large Yukon Gold potatoes
1 1/2 cups half-and-half
3 cloves garlic minced
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature or 1 tablespoon white truffle oil
2 tablespoons freshly grated Parmesan cheese
salt and pepper
In large saucepan, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water. Using a masher or a ricer mash the potatoes in the saucepan. Add the garlic, half and half, butter, truffle butter, salt and pepper and mix well using a large spoon. Remove potatoes from heat and stir in parmesan cheese.
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