Ingredients
For the mashed potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cut into chunks
- ½ cup whole milk (warmed)
- 4 Tbsp unsalted butter
- 2–3 tsp Oliva di Vita’s Gourmet Black Truffle Oil (to taste)
- 1 tsp sea salt (or to taste)
- Freshly ground black pepper
- ¼ cup crème fraîche or sour cream (optional, for extra creaminess)
- Chopped fresh chives or parsley for garnish
For the crispy shallots:
- 2 medium shallots, thinly sliced
- ½ cup neutral oil (like Picual or other mild intensity olive oils)
- Pinch of salt
Instructions
1. Make the crispy shallots:
In a small pan over medium heat, warm the neutral oil. Add shallots and cook, stirring occasionally, until golden brown and crisp—about 5–7 minutes. Transfer to a paper towel-lined plate, sprinkle with a pinch of salt, and set aside.
2. Cook the potatoes:
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook until very tender—about 15–20 minutes. Drain well.
3. Mash and mix:
Return the hot potatoes to the pot or a mixing bowl. Add warm milk, butter, and crème fraîche (if using). Mash until smooth and creamy. Season with salt and pepper.
4. Add the truffle magic:
Drizzle in Oliva di Vita’s Gourmet Black Truffle Oil, starting with 2 teaspoons. Taste and add more if desired. Stir gently to combine without over-mixing (you want the oil to perfume the potatoes, not get lost).
5. Serve:
Spoon the mashed potatoes into a serving bowl. Top with crispy shallots and a light sprinkle of fresh chives or parsley. For an extra touch, drizzle a few more drops of truffle oil on top just before serving.
Serving Suggestions
Pairs beautifully with roasted chicken, filet mignon, or grilled mushrooms. Add a glass of Chardonnay or Pinot Noir for a truly elevated experience.