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Truffled Mashed Potatoes

Truffled Mashed Potatoes

Truffled Mashed Potatoes

with Garlic & Sour Cream

Recipe Development TeamPublished on November 16, 2021

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Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time

Prep Time

Ingredients

/ serving 8 people

4 pound

Yukon Gold Potatoes

2 clove

Garlic

1 cup

Sour Cream

(Contains: Milk)

4 tablespoon

Truffle Butter

(Contains: Milk)

Not included in your delivery

4 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories320 kcal

Fat18 g

Saturated Fat10 g

Carbohydrate38 g

Sugar4 g

Dietary Fiber5 g

Protein5 g

Cholesterol35 mg

Sodium65 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Large Pot

•Strainer

•Potato Masher

Instructions

1

PREP: Dice potatoes into 1-inch pieces. (TIP: Peel them first for a smoother texture.) Peel 2 cloves garlic. Place potatoes and garlic cloves in a large pot with enough salted water to cover by 2 inches. Cover pot and bring to a boil. Once boiling, uncover and cook until potatoes are easily pierced by a fork, 15-18 minutes. Reserve 1½ cups potato cooking liquid, then drain and return potatoes and garlic to pot.

2

MASH: Mash drained potatoes and garlic with a potato masher or fork until smooth. Stir in sour cream, truffle butter, and 4 TBSP plain butter. (TIP: Start with 1½ packages of truffle butter, taste, and add more from there for a stronger flavor.) If needed, add up to 1 cup reserved potato cooking liquid a splash at a time until smooth. (TIP: Don’t toss the remaining! You may use it later.) Taste and season with salt and pepper. Keep covered off heat until ready to serve.

3

SERVE: When ready to serve, warm mashed potatoes in pot over low heat. If needed, add splashes of remaining reserved cooking liquid until smooth and creamy. Transfer to a serving bowl. (TIP: If you have any remaining truffle butter, using a spoon, make a shallow well in the center of the warm mashed potatoes, top with butter, and let it melt.)

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