Truffled Mashed Potatoes print version
Parmesan prosciutto mashed potatoes with rosemary, originally uploaded by fuzuoko.
5 lbs. Yukon Gold Potatoes
1 lb. unsalted butter softened
Salt
Black pepper
2-3 cups cream or chicken stock if you prefer
¼ cup sauteed garlic
Fresh chopped basil and Italian parsley
¼ cup fresh grated high quality imported Parmesan cheese
Truffle oil
Procedure
• Boil potatoes till very well cooked, then drain
• Place potatoes back into the pot and then add butter
• Smash the potatoes till the butter is melted and then add remaining ingredients, incorporating until smooth
• Note: add cream or stock gradually so you don’t have potato soup
• Garnish with fresh chopped basil and Italian parsley
• Drizzle an ample amount of truffle oil on top of the potatoes and a sprinkle of Parmesan
