I recently made this insanely delicious truffled mashed potatoes to pair with Fois Gras with Rosemary Wine Sauce. Simply put, the combination was nothing short of divine! With the richness of the fois gras and the truffle oil in the mashed potatoes, it was a match made in heaven. Surprisngly, this was one of those, “make it up quick” sides. Knowing mashed potatoes was also on the menu, it only made sense to add truffle and “French” it up. Luckily, everyone was extremely satisfied and the boys enjoyed it. Ultimately, my hope, is to expose them to a lot of foods I didn’t discover and eat until I was much older. Selfishly, the ploy here is to continue raising them to not be picky eaters. Undoubtedly, they will thank me for it one day!
Truffled Mashed Potatoes
Ingredients
- 4 pounds of Russet Potatoes, cut into fourths, skins on
- 4 cups low-sodium chicken stock
- 1.5 cups heavy cream
- 1 bar of cream cheese
- 1/2 cup shredded Parmesan cheese
- 2 tsp. truffle oil
- 2 tbsp sea salt
- 1 tsp freshly cracked black pepper
Prepare
- First, set a large pot of the chicken stock to boil on high.
- Next, cut the Russet potatoes into fourths, making sure to leave the skins on and place them in the pot, once it comes to a boil.
- Once the potatoes are tender to the prick of a fork, drain and discard the chicken stock.
- Then, place the potatoes back on the stovetop on low and add the heavy cream and the bar of cream cheese and mash it all up.
- Finally, add the Parmesan cheese, truffle oil, salt, and pepper and continue mashing until it is all well incorporated.
- Last but not least, serve and enjoy!
