Thursday, July 16, 2015

White Truffle Mashed Potatoes


Today's post is sponsored by Epicurean Butter. 

Decadent, delicious, sinful, dreamy, delightful..... Oh hey there. I'm just jotting down some words that describe these white truffle mashed potatoes. These are the things dreams are made of. Seriously. And it's all because of butter.  

What can I say about butter that hasn't been said before? It's my opinion that butter is proof that God loves us. Well, butter and bacon. Mmm... Bacon. I should stop before I get side tracked and make this about bacon. Nothing should even attempt to upstage these butters. I mean it. Nothing.  There are a plethora of flavors to choose from, both savory and sweet you're bound to find at least 1 or 15 to fall in love with. 

I had never tasted anything truffle flavor until earlier this year when I experienced truffle fries and oh my goodness where had these been all my life? They were so good that I cried a little. And then I was disappointed that I had lived without this awesomeness for 38 years. Well, no more! Truffles for everyone! We can all splurge occasionally, right? 

I definitely recommend splurging on the white truffle butter from Epicurean, or any of them, for that matter.  Tuscan Herb, Tomato Chipotle, Scampi, Maple Syrup, Orange Honey, Black Truffle, Garlic Herb and many more. I was beyond excited when I came home to a delivery on butter sitting on my front porch.  I'd say I was on cloud nine--if that cloud was made of butter.  As of publishing this post, other than the white truffle, I have only used the Tomato Chipotle and I have used it on everything.  I mean, everything.  I've scrambled eggs with it and oh my goodness!  Ridiculously delicious doesn't even begin to describe it.  I also spread it on bread, toasted it and made a tomato sandwich which was simply mouthwatering.  I just drooled.  Last but certainly not least, I slathered some of it on farm fresh, grilled sweet corn.  It sent that corn into another universe.  I am so excited to create recipes with the rest of my shipment!



Sometimes I get very particular about the texture of my mashed potatoes, depending on my mood. There are times I like them with the peel which I think takes them to the rustic side. However, with these white truffle mashed potatoes, I wanted them silky smooth so I peeled them and ran them through my food mill. A ricer or mixer would work also or just mash the holy crap out if them by hand.

I'm betting that these mashed potatoes will be the perfect addition to your holiday meals.  Or tomorrow's dinner. Or lunch. Or breakfast. What I'm saying is, you need these white truffle mashed potatoes in your life and you shouldn't wait until the holidays to try it. 



White Truffle Mashed Potatoes

6 cups white potatoes, peeled and cubed
3/4 cup whole milk
3 ounces white truffle butter
3 tablespoons unsalted butter
1-2 teaspoons salt, or more to taste
Pinch of white pepper
Freshly ground black pepper, to taste

Place potatoes in large pot. Cover with water, about 10 cups. Bring to a boil over high heat. Continue to boil until potatoes are fork tender, about 25 minutes total. Remove from heat and drain. 

Return to pot and mash in white truffle butter, butter, milk, salt, white pepper and black pepper.  Transfer to a serving bowl and top with another pat of butter. 


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