Truffle Mashed Potatoes
Ingredients
- 3 large russet potatoes about 3 pounds
- 1/3 cup whole milk
- 1/3 cup goat cheese
- 2 tbsp black truffle butter I prefer Epicurean brand
- 4 tbsp unsalted butter
- 2 tbsp parsley chopped
- salt & fresh ground pepper to taste
Instructions
- Wash and skin the potatoes. Place in a large pot with cold salted water and bring to a boil. Boil for 35 minutes or until you can easily pierce with a knife.
- Drain the potatoes and return back to the pot. Add the milk, truffle butter, goat cheese, parsley, salt, & fresh ground pepper.
- Using a potato masher or electric beater, combine all ingredients until smooth and creamy. Taste and adjust salt & pepper if necessary.
- Scoop into a serving bowl and place the unsalted butter on top, let melt a bit and serve.
Bon Appétit!
tracy