Truffled Mashed Potatoes
with Garlic and Sour Cream
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
Wash and dry all produce. 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 1 cup cooking liquid, then drain and return potatoes and garlic to pot.
Mash potatoes and garlic with a potato masher or fork until smooth. Stir in sour cream, truffle butter, and 2 TBSP plain butter. (TIP: Start with ¾ package of truffle butter, taste, and add more from there for a stronger flavor.) If needed, add up to ½ cup reserved cooking liquid a splash at a time until smooth. (Don’t toss the remaining! You may use it later.) Taste and season with salt and pepper. Keep covered until ready to 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.)