Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4-6
2 pounds Yukon Gold potatoes
Salt, to taste
4 cloves garlic, minced
1/2 cup unsalted butter
3/4 cup heavy cream
Freshly ground black pepper, to taste
1-2 tablespoons truffle oil
Chopped chives for garnish
Prepare the potatoes: Peel the potatoes and cut them into 1-inch cubes. Put them in a large pot, add enough water to cover, and add a pinch of salt.
Boil the potatoes: Over high heat, bring the pot to a boil. Reduce the heat to medium and let the potatoes simmer until they're tender, around 15-20 minutes.
Prepare the garlic and butter: While the potatoes are boiling, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until it's golden and fragrant, about 1-2 minutes.
Drain the potatoes: Once the potatoes are done, drain them well and return them to the pot.
Mash the potatoes: Add the garlic butter, heavy cream, black pepper, and a bit more salt to the pot. Mash the potatoes until they're smooth and creamy.
Add the truffle oil: Stir in the truffle oil, starting with 1 tablespoon. Taste the mashed potatoes and add more truffle oil if desired.
Serve the mashed potatoes: Transfer the mashed potatoes to a serving bowl, drizzle a little extra truffle oil on top, and garnish with chopped chives. Enjoy your Truffle Oil Garlic Mashed Potatoes!