Truffle, Asiago and Garlic Mashed Potatoes
Our exclusive Truffle, Asiago and Garlic Mashed Potato Seasoning makes quick work out of making your most flavorful mashed potatoes ever, the perfect accompaniment to roast and grilled meats. For a hearty consistency, use a potato masher and leave a few chunks; for a light, fluffy texture, press the potatoes through a ricer.
Ingredients
- 4 lb. (2 kg) russet potatoes, peeled
- Kosher salt and freshly ground pepper
- 10 Tbs. (1 1/4 sticks) (155 g) unsalted butter
- 1 package Truffle, Asiago and Garlic Mashed Potato Seasoning
- 1 2/3 cups (410 ml) half-and-half, warmed
- Thinly shaved black truffle for garnish (optional)
Directions
Put the potatoes and 2 tsp. salt in a large pot, add water to cover the potatoes by 3 inches (7.5 cm) and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well.
While the potatoes are cooking, in a small saucepan over medium-low heat, combine the butter and mashed potato seasoning. Heat until the butter melts and begins to foam. Remove from the heat and let stand for 10 minutes. Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher.
Stir the butter mixture into the potatoes, then slowly stir in the warm half-and-half. Season with salt and pepper. Transfer to a warmed serving dish, sprinkle with the cheese and serve immediately. Serves 10.
Williams Sonoma Test Kitchen