Thanksgiving Mashed Potatoes

Thanksgiving Mashed Potatoes

  • Servings: 8-10
  • Difficulty: easy
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Thanksgiving Mashed Potatoes
I’ve already posted a recipe for mashed potatoes and this one follows the same idea but is more decedent than my other ones because of the cheese and extra butter. Velvet smooth, soft and creamy. I cooked these a day ahead and just cooked them on the day I served them.

The touch of truffle oil with a small amount of fresh shredded white cheddar really jump these to a new level.

Adapted from Jeff Mauro
5-6 Russet potatoes (peeled and cut in the equal sized pieces
4 cloves of garlic
4 tbs of purred onion
6 oz cream cheese
1 stick of unsalted butter
½-1 cup of heavy cream
Black pepper
Kosher Salt to taste
2 tsp of Truffle oil
1 cup of good white cheddar cheese shredded
Chives to top
1. Take your equally cut peeled potatoes and boil them in a heavily salted water until soft. Pour out the potatoes and take that same hot pot and throw in your onion and butter and cook for 3 mins and then add your garlic and cook that for 1 min. Take your steaming potatoes and add them back into the hot pot but turn off the heat. Mash them in the pot and let the steam continue to release and dry out a little.

2. Take your room temp butter, cream cheese, truffle oil and whip them in the pot. Add your cream to get to the desired consistency. Now add your white cheese and make sure everything is warm and well combined.

3. Pour this into a casserole dish and bake at 350 degrees for about 30mins. Again remember it’s all cooked but we are just heating and letting the flavors marry. Put a few pats of extra butter on top.

4. Serve hot with chives or green onions for color.

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