Anticiplate

I am always looking for the ultimate mashed potatoes. I don’t eat them often, but when I do, they have to be amazing! Well…I think I have potentially found the recipe. This is from my May 2008 edition of Bon Appetit.  I actually made almost the entire menu from “The Italian Job” section of the magazine. I tried the “Peas with Onions and Guanciale” (to blog about later), and the “Pancetta Roast Chicken with Walnut Stuffing”. It was all excellent!

What makes these potatoes special is the truffle oil. I was first introduced to truffle oil at a restaurant in Seattle called Bricco. They inspired me to make my white truffle polenta. Truffle oil has a unique flavor that almost cannot even be described. You just have to try it! It is one of my favorite flavors (and I am generally NOT a mushroom fan). It is BEYOND expensive, but luckily, it will last forever because you only use a teaspoon at a time. Don’t let the outrageous cost scare you.

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

1 3/4 lb. yukon gold potatoes, peeled and diced into 1-inch chunks

3 tbsp. salted butter

1/4 c. mascarpone cheese

2 tbsp-1/4 c. whole milk

1 tsp. white truffle oil

Kosher salt

Cracked black pepper

Place potatoes in a large pot of cold water. Bring to a boil, and add salt. Cook for 20 minutes, or until tender. Drain, and place back in hot pot. Add in mascarpone, butter, truffle oil. Add enough whole milk to mash until it reaches your desired consistency, and season with salt and pepper.