MASHED POTATOES WITH WHITE TRUFFLE AND ASIAGO (Heaven on a plate!)

I first had these white truffle asiago mashed potatoes during a visit to Walt Disney Resort several years ago and I was blown away. Mashed potatoes have always been my favorite comfort food and the dish that I turn to when I’m feeling down or just in need of a little creamy goodness. However, these are next level. This sophisticated twist on a classic comfort food elevates the humble mashed potatoes to a new level of gastronomic delight. Creamy Yukon Gold potatoes are whipped to perfection, creating a velvety canvas for the rich and nutty notes of Asiago cheese. The pièce de résistance comes in the form of delicate white truffle, infusing the dish with an earthy aroma and a hint of luxury. While the original recipe was already fantastic, I’ve tweaked it a bit over the years. Originally the recipe called for white truffle oil, but I’m not a fan of truffle oil as most on the market are not made with real truffles. Sadly most truffle oils that you’ll find are made by adding chemicals to the oil to give it that truffle flavor and aroma. I prefer to use truffle butter as it’s made with real truffle shavings and, if you look at the bottom of a jar, you should be able to see any truffles that have settled there. A good sign!

Why You’ll Love This Recipe

• It’s easy to make
• Mashed potatoes are the ultimate comfort food and the added cheese and white truffle butter take these to the next level
• Makes a delicious and creamy side dish for your special occasion meal
• Can be made ahead of time and reheated when it’s time to serve

What Ingredients Do I Need

• Yukon Gold potatoes – Or other starchy potatoes.
• Milk – Whole milk will give it more richness.
• White Truffle Butter
• Asiago Cheese – Grated.
• Garlic Powder
• Onion Powder
• S & P
• Fresh Chives – Finely Chopped.

How To Make Mashed Potatoes With White Truffle And Asiago Cheese

• Peel and cut potatoes – Slicing in 1- 1 1/2″ disks allows potatoes to cook more evenly than quartering them.

• Cook potatoes – Cook in a large pot with lots of salted water & boil until a fork easily pierces the potatoes.
• Heat milk and truffle butter – Bring milk to just before boiling and add truffle butter and stir well.

• Combine onion and garlic powders with salt and pepper
• Grate cheese – grate using the large holes on a box grater.

• Mash potatoes – Using a hand or stand mixer or potato ricer or masher, mash potatoes with milk mixture until smooth or desired consistency.
• Add onion and garlic powder mixture and cheese.

Recipe Tips and Tricks For Success

• Make sure not to overcook the potatoes which can cause them to become gluey
• Make sure not to over-mix potatoes when mashing as this can also result in gluey mashed potatoes. Mash just until the potatoes are smooth with no lumps or until you’ve reached your desired consistency.
• Be sure to use the right potatoes. Yukon gold or other waxy yellow potatoes are best for mashed potatoes.

Recipe Variations

If you can’t find white truffle butter you can certainly use a truffle oil. Just be aware that most truffle oils are made with chemical flavoring.

If you don’t like chives or have any on hand you can omit them or use another herb like sage or parsley.

You could also swap out the asiago cheese for another type of hard white cheese like Gruyere or even mozzarella but while it will still be good the flavor won’t be quite the same.

Recipe Substitutions

If you’d like to make this recipe dairy-free you could substitute the asiago for vegan cheese then boil the potatoes in chicken or vegetable stock and reserve some of the stock to use to mash the potatoes with instead of milk. You could also use almond milk which will give the potatoes a bit of a nutty flavor.

Storage Tips For Mashed Potatoes With White Truffle And Asiago

These white truffle asiago mashed potatoes make great leftovers. To store, cover with plastic wrap and refrigerate for up to 5 days. To reheat, place potatoes in a microwavable bowl and microwave on high for a few minutes, stirring every minute or so until they’ve reached the desired temperature.

Other great ways to use up any leftover mashed potatoes are to make crispy mashed potato puffs or potato croquettes. Just form spoonfuls of the mashed potatoes into balls or shape them into croquettes. Gently roll the balls or croquettes in a little flour and dip in a beaten egg. Then roll them in bread or panko crumbs and fry in a little oil until they have browned. You could also spray them lightly with oil and cook them in an air fryer for a healthier version. Or if you have a lot of mashed potatoes left over you could use them to make shepherd’s pie.

FREQUENTLY ASKED QUESTIONS;

Is truffle a mushroom flavor? Truffles have a deep earthy, mushroom like flavor but more intense. While the flavor is hard to describe, they are categorized as being in the umami flavor group. Umami is the fifth flavor profile and is described as savory. Think meat, broth and fish.

What are the most flavorful truffles? White truffles are widely known to be the more fragrant and flavorful than black truffles. It's for this reason that white truffles are often shaved raw over dishes. 

What is the best way to mash potatoes? The best way to achieve light and fluffy mashed potatoes is to use a potato ricer. This eliminates lumps while avoiding over mashing the potatoes which could result in the potatoes being gluey. If you prefer a few lumps and more texture in your mashed potates you could use a hand masher. 

Do you start mashed potatoes in hot or cold water? To ensure that the potatoes cook evenly it's best to start them in cold water. If you add the potatoes when the water is boiling the outsides will cook before the insides are done resulting in unevenly cooked potatoes. 

Should I overcook potatoes for mash? No. Overcooking causes the starch cells to breakdown which could result in gluey mashed potatoes. Be sure to cook them just until a knife enters easily. Also make sure to througouly drain the potatoes when they're done. I often put the pot of drained potatoes back on the stove on a very low heat for a few minutes to ensure all excess moisture is removed.  

Mashed Potatoes With White Truffle & Asiago (Heaven on a plate!)

Deliciously fluffy and creamy mashed potatoes with asiago cheese and white truffle butter.

www.comfortandpeasant.com

5 from 9 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Mashing Time 5 minutes mins

Total Time 45 minutes mins

Course Dinner, Side Dish

Cuisine American

Servings 8

Equipment

• 1 Stand mixer or potato ricer

Ingredients

  

• 1kg (2 lb) Yukon gold (or other waxy yellow potatoes)
• 236ml (1 cup) whole milk
• 75g (3 tbsp) white truffle butter
• 5g (1 tbsp) garlic powder
• 5g (1 tbsp) onion powder
• 120g (1 cup) Asiago cheese, grated
• 15g (1 tbsp) kosher salt
• 2.3g (1 tsp) black pepper (fresh ground)
• 6g (2 tbsp) fresh chives, chopped

Instructions

 

• Peel and slice potatoes.
  
• Add potatoes to a large pot and fill with water making sure that the potatoes are covered by at least 1" of water. Add 30g (2 tbsp) of kosher salt to pot. Cover and cook on high until the water comes to a boil. Turn down heat to medium and continue cooking just until a knife easily pierces the potatoes (about 20-25 minutes).
  
• While potatoes are cooking combine combine garlic and onion powders with salt and ground pepper in a small bowl.
  
• Grate cheese on the large holes of a box grater and set aside.
  
• When potatoes are almost done, warm milk on low heat and add truffle butter stirring to combine. Keep milk warm making sure not to allow the mixture to come to a boil.
  
• When potatoes are done, drain thoroughly and return the pot with potatoes to the stove on low heat for a couple of minutes to evaporate any leftover moisture.
• Using a stand mixer mash potatoes with milk mixture until the desired consistency. If using a potato ricer, rice potatoes into a large bowl. Then fold in milk mixture until fully incorporated.
  
• Add onion and garlic powder and salt and pepper mixture and stir well.
• Add grated cheese and stir until well incorporated.
• Add chopped chives and stir well. Sprinkle the finished dish with more chopped chives if desired.

Notes

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

Keyword asiago cheese, Easy, garlic powder, hand mixer, milk, potatoes, simple, stand mixer, truffle butter

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And if you’re looking for more easy side dish recipes check out my easy Air Fryer Baked Potatoes or my Crispy Air Fryer Broccoli.