| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 pounds large Yukon Gold potatoes
- 1 1/2 cups half-and-half
- 6 tablespoons (3/4 stick) unsalted butter
- 3 ounces white truffle butter, at room temperature
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper
Instructions
- Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, 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.
- Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn’t melt completely, heat the mixture slightly but don’t allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over – reserve it for reheating.)
- To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 442 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 84 mg |
| Sodium | 655 mg |
Reviews
Caldero 3 qt pot, add water, potatoes, 1 tablespoon kosher salt, after boil, simmer 20 minutes, I used potato ricer with fine disc, at the end add 1/2 teaspoon kosher salt (recipe says 2 1/2 teaspoons of salt, is too much), I only used 1 cup of half and half (recipe says 1 1/2 cups, is too much). The quantity isn’t proportional. More or less. . I prefer Mashed Potatoes The America’s Test Kitchen Family Cookbook, Third Edition, page 174 ️
I’ve made this dish before and really enjoyed it – won’t do mashed potatoes any other way! Looking to do it again for Easter and was curious if anyone has prepped the day before and reheated in the oven. I am doubling the recipe and would prefer not to re-heat over simmering water. Thank you!
I just made these for our neighborhood dinner club. Everyone raved. Thank you, Ina, for a wonderful recipe. This will be my new go-to potato recipe. The only changes that I made was using black truffle butter because they were out of the white. I used salted butter, so I reduced the amount of salt that I added later. Also, I salted the water that the potatoes simmered in. They came out just delicious.
Our go to – they are perfect!!
Delish, I made with Ina’s asain grilled salmon. Another great recipe thanks Ina love all your recipes !!
The best mashed potato side dish ever…easy to make and always a hit.
DECADENT! WHAT A TREAT AND GREAT WAY TO ACCOMPANY THAT LUSCIOUS BEEF. LOVE INA AND HER RECIPES!
AMAZING
Simply amazing. Thank you Ina. Thank you.
PERFECTION! Made Ina’s entire “Game Plan” menu for a Dinner Club of 8 people, and they all went crazy over these potatoes. I peeled and cut my potatoes the morning of the dinner party and let them sit in the fridge in cold water until about an hour before the party. Used my Kitchenaid mixer with the paddle attachment to whip them together shortly before guests arrived. I covered the prepared mashed potatoes in the Kitchenaid mixing bowl with a piece of foil and they stayed nice and hot until it was time to serve dinner. Hunting down truffle butter in Northeast Ohio was more challenging than I would have thought given the foodie craze in the Cleveland area. I finally found Italian truffle butter with black truffles for only $6.99 at Heinen’s. The smell of this butter was addicting both during preparation and while enjoying them with my guests. I doubled this recipe for a group of 8 and had leftovers for days. The leftovers heated up incredibly well.
I decided to make these the day before my dinner so there was no time to get the truffle butter. I improvised. I used white truffle oil and added 3 additional ounces of butter. I also put the potatoes through my ricer. I can’t tell you how much everyone raved about the potatoes.