Mashed Potatoes

Ingredients

• 2 pounds Yukon Gold Potatoes (peeled and cut into 1‑inch cubes)
• 4 tablespoons Unsalted Butter (for browning, use unsalted)
• 4 cloves Garlic Cloves (minced)
• 1/4 cup Heavy Cream (room temperature)
• 1/2 teaspoon White Truffle Salt (finishing salt for aroma)
• 2 tablespoons Fresh Chives (chopped, for garnish)
• 1/2 teaspoon Salt (to season potatoes)
• 1/4 teaspoon Black Pepper (optional, freshly ground)

Instructions

1. Prepare Potatoes

   Peel the Yukon Gold potatoes, cut them into uniform 1‑inch cubes, and place them in a bowl of ice water to keep them from browning.

   Time: PT5M

2. Boil Potatoes

   Transfer the potatoes to a large pot, cover with cold water, add ½ tsp salt, bring to a boil, then simmer until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: 100°C

3. Drain and Steam

   Drain the potatoes in a strainer, then return them to the hot pot off the heat and let sit for 2 minutes to steam off excess moisture.

   Time: PT2M

4. Make Brown Butter Garlic

   In a skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring constantly, until the butter turns a nutty amber color and the garlic is fragrant, about 5 minutes. Do not let it burn.

   Time: PT5M

   Temperature: Medium heat (~150°C)

5. Mash and Combine

   Transfer the drained potatoes to the mixing bowl. Mash until smooth, then stir in the heavy cream, the brown butter‑garlic mixture, white truffle salt, regular salt, and black pepper. Mix just until incorporated; avoid over‑mixing.

   Time: PT5M

6. Garnish and Serve

   Fold in the chopped chives, taste and adjust seasoning if needed, then serve the mash hot.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g