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
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.