Parmageddon Day 2: Parmesan Truffle Mashed Potatoes

Tuesday, April 9, 2013

Day 2 of Parmageddon brings me to another perfect pairing for parmesan: parmesan and truffles...

Two flavors that go together just perfectly are the sharpness of a good parmesan cheese and the earthy velvety flavor of truffles. With mashed potatoes being a staple in most american households, why class it out with this classic and elegant combination? This recipe is easy enough to make a week night side dish more special, and elegant enough to serve as a partner to filet mignon for a fancier pairing. The key here are the type of potatoes, good european butter, heavy cream, good freshly grated parmesan cheese, and of course the truffle oil. I like using the truffle oil as opposed to the shaved truffle for two main reasons here: (1) it's far more affordable and (2) the oil gives the mashed potatoes added richness and velvety texture. Make these today!

Parmesan Truffle Mashed Potatoes
1 lb yukon gold potatoes, peeled and cut into cubes
1/3 cup good european butter
heavy cream (about 2-3 Tbsp, depending on preference of texture)
1/2 cup freshly grated good imported parmesan cheese
1/4 tsp truffle oil

Place the potatoes in a large pot and cover with cold water. Add a good amount of salt -- about 1 tablespoon's worth -- and bring potatoes to a boil. Reduce heat to medium-high and continue to cook the potatoes on a high simmer/low boil until they are fork-tender (meaning, they can be easily pierced through with a fork).

Drain the potatoes very well, then return to the pot. Place the potatoes under low heat and stir for a couple of minutes; this will help get rid of any leftover moisture that could make the mashed potatoes soggy. Turn off heat and add butter and using a masher or fork, combine the butter into the potatoes while simultaneously mashing them. Taste and adjust with salt to taste. Add the parmesan cheese and mix to combine. Add the cream and truffle oil, then switching to a wooden spoon, begin to vigorously beat the potatoes by hand for 2-3 minutes. This air will help give the potatoes nice body. Add as little or as much cream as you like to achieve thicker or thinner potatoes (less cream will give you thicker; more cream will give you thinner). Taste and adjust seasonings to taste.

Serve immediately.

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