How To Make Truffle Mashed Potatoes | Creamy Parmesan Truffle Mashed Potatoes Recipe #MrMakeItHappen

It’s the Holiday Season and some version of Mashed Potatoes is likely to end up on the Thanksgiving Dinner Table. Let me show you one of my favorite ways to make this classic side dish. We enhance the flavor with fresh parmesan and black truffle oil! Let’s #MakeItHappen

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Shopping List: (Double the recipe for a larger group – this recipe serves about 6-8)
1.5 lbs russet potatoes
1 tbsp truffle infused olive oil
2-3 tbsps butter
2 cups half and half
2 tbsps sour cream
1/2 cup shredded parmesan cheese
salt, pepper, garlic, onion powder
1 tsp garlic paste or minced garlic

What’s up guys welcome back the holiday season is upon us and it’s time to start working on those thanksgiving menus today i’ll be showing you how to make truffle mashed potatoes but before we do that please take a quick second to subscribe to the channel make sure to

Hit that bell to enable notifications as well alright meet me in the kitchen let’s make it happen first things first let’s talk potatoes for this recipe i love to use yukon gold potatoes because they’re rich creamy and delicious and they also have this nice yellow color

Which makes them kind of stand out a little bit versus the traditional rusted or white potato but really guys you can use whatever potatoes you like for your mashed potatoes in order to prep these we want to go ahead and start peeling them so break out your potato peeler you

Can grab one of these on amazon for pretty cheap like eight to twelve dollars depending on which one you choose but you could also use the old school method and just use a paring knife now as you guys know potatoes are a root vegetable which means the skin is

Usually pretty dirty so we want to clean these up but first we’re going to go ahead and cut them into bite-size pieces that’s going to help them cook a little bit faster when we boil them so break out your knife or borrow one from aladdin like i’ve done here and cut

The potatoes into nice bite-sized pieces you can quarter them up whatever works for you just remember that the smaller the pieces are the faster they’ll cook so just keep that in mind there we go once we got them all chopped up we’re going to add them to our pot

And make sure that we clean these thoroughly so what i like to do is rinse them under cold water about three or four times until the water runs clean as you can see here the water’s still pretty cloudy so you just want to get in there with your hands and rub the

Potatoes a bit make sure they’re nice and clean and then we’re going to rinse them under cold water three or four times until that water runs clear and now let’s talk about flavor enhancements so when you boil your potatoes you have a couple different options the most traditional method is

To cover them with cold water and add a little bit of salt and boil them until they’re fork tender but i like to add chicken stock just to enhance the flavor a little bit so we’re gonna add two quarts of chicken stock to cover the

Potatoes and bring them up to a boil if you’re using low sodium chicken stock you might want to add a pinch or two of salt all right let’s keep this flavor train moving my typical rule of thumb when it comes to a recipe is the fewer ingredients you’re using the higher the

Quality of those ingredients need to be so today we’re using the best butter on the planet in my opinion which is kerrygold it’s a grass-fed butter you can find it at most grocery stores and we’re gonna grab some good quality parmesan cheese that we’re gonna grate ourselves that way we avoid all the

Potato starch and whatnot that they add to the pre-shredded stuff from the store and now for the star of the show here we have some black truffle oil you can find this at most grocery stores right in your olive oil section it can be a little bit pricey but the good thing is

A little bit goes a very long way so you’ll never need to use but so much of it at once next you want to go ahead and heat your skillet over medium heat we’re going to add two to three tablespoons of that kerrygold butter we just want to

Slowly melt that butter once the butter begins to melt we’re going in with about two tablespoons of sour cream as always guys specific measurements and ingredients are provided for you in the description box below so don’t forget to check that out break out the whisk and

Mix combine and now we’re going in with two cups of half and half we want to bring that up to a simmer whisking constantly to make sure everything is nice and smooth now we’re going in with a teaspoon or two of garlic paste depending on how much

Garlic flavor you want to add to this give that a good mix to make sure all those flavors are coming together nicely we’re essentially making a garlic parmesan cream sauce that we’re going to infuse with a little truffle oil this is going to go into our mashed potatoes

Anytime you make mashed potatoes you always want to warm your butter and cream mixture to make sure that your consistency comes together nicely now it’s time to season this up we’re going in with some of my all-purpose seasoning which is a blend of salt pepper garlic and onion powder if you haven’t tried

That yet you can get yours via link in my description box i’ve provided a nice discount code there for you as well and here comes a teaspoon or so of that black truffle oil if you’ve never used truffle oil before i do recommend starting with just a little bit you can

Always add a little bit more later but once it’s in there you can’t take it out it just brings such a unique flavor profile which is really nice especially for thanksgiving but at the end of the day guys if you don’t want to use it as a totally optional ingredient and your

Mashed potatoes would be delicious without it so we’re going to bring this up to a simmer and then we’re going to kill the heat before we start adding the cheese this is important because you don’t want to add cheese when it’s too hot because it’ll separate and get oily on you and

That’s not what we’re going for we don’t want oily mashed potatoes so we’re going in with that freshly shaved parmesan cheese when the heat is off and allowing that residual heat from the butter and cream to melt that cheese beautifully we want our cheese sauce smoother than a three-day weekend

You get in there with your spatula make sure everything is coming together as planned everybody’s playing nicely in that sauce you want to taste as you go and adjust the flavor to your preference another quick reminder guys that all the specific measurements and ingredients are provided for you in the description

Box below so don’t forget to check that out we’re going to add a little bit more black pepper mostly because i like black pepper in my mashed potatoes and it’s all about personal preference guys so use whatever flavor profile you like now is a great time for me to remind you

To please hit that subscribe button and that bell to enable notifications here i am giving this a good taste test seeing how we’re coming along pretty damn good my friends can’t wait for you guys to try this recipe let me know in the comments what your favorite style of mashed potatoes is

These potatoes should be done after about 9 to 11 minutes but it really depends on what size the potatoes were when you started boiling them so make sure you pay attention to how small you chop them up they are done once they pass the fork test which basically means you can

Puncture them with a fork with little to no resistance that’ll indicate that they’re nice and tender which is what we’re looking for when we’re gonna mash these potatoes once they’re right where you want them go ahead and drain them off and then we’re going to break out the potato masher

This is another matter of personal preference guys i like to use a handheld potato masher because i like a little bit of lumpiness to my potatoes but if you want them super smooth you can break out the ham blender or you can use a potato ricer or even put them in an

Actual blender if you want them extra smooth these are going to be pretty creamy but i like a little bit of lumps in my mashed potatoes so again totally up to you you can make them as smooth or as lumpy as you prefer right now we’re just starting the

Mashing process here and then we’re going to slowly incorporate that cream sauce get in there with your spatula and mix that around and continue to add a little bit of cream at a time until you get it right where you want it in terms of the consistency

There we go we’re just going to go ahead and add the rest of that in there and just keep on stirring until it all comes together and you have the consistency that you’re looking for on your mashed potatoes oh man look at that just so rich from

All the cheese and the cream the butter all the stuff that’s super good for you right now that my friends looks like some good mashed potatoes brace yourself for a little trademark money shot look at that i’m ready to plate that up who’s ready for thanksgiving let me know

In the comments what’s your favorite thanksgiving go-to recipes are we’re gonna plate this up in a bowl with a little butter on top because why the hell not dice up some fresh chopped chives for a pop of color and because chives go beautifully with mashed potatoes

And then my friends it’s time to get in there for a taste test say it with me guys looking good oh man where is my spoon here we go moment of truth let’s see what we got let’s swirl around some of that butter we’re here for a good time not a long time

Oh man that’s definitely a spoon drop recipe let me know what you think in the comments give your boy a thumbs up hit that subscribe button and the bell to enable notifications and as always thank you for your support