Truffle oil is so misunderstood. I know, I know, it’s not even made with real truffles. Fair enough, Internet, but it’s delicious and there’s no denying it. I drank the truffle oil Kool-Aid and I’m putting it in everything: pasta, popcorn, and my favorite: mashed potatoes.
With (American) Thanksgiving right around the corner, this mascarpone-flecked dish is one of my favorite holiday sides. Just be sure to go heavy on the truffle oil. And for a decadent treat, add a few shavings of the real thing on top.
3 pounds medium Yukon Gold potatoes
4 tablespoons butter
1/2 cup mascarpone cheese
3 teaspoons truffle oil
1. Cook potatoes in pot of boiling water until tender, about 30 minutes. Drain, cool slightly, and peel potatoes. Return potatoes to same pot. Add butter and mascarpone cheese; mash until smooth. Mix in enough milk to thin to desired consistency. Mix in truffle oil and season with salt and pepper.