Truffle Olive Oil Infused Mashed Potatoes Recipe
3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup olive oil
3 Tablespoons Giorgio White Truffle Oil
1 (3-inch) rosemary sprig
2 thyme sprigs
1 1/3 cups plain 2% reduced-fat Greek yogurt
3 tablespoons unsalted butter, softened and cut into pieces
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
Coarsely ground black pepper
Fresh thyme leaves
Fresh rosemary leaves
How to Make It:
Place potatoes in a Dutch oven, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer, uncovered, until potatoes are fork-tender, 20 to 25 minutes. Drain and let stand at room temperature until potatoes look dry and chalky, about 10 minutes. Return potatoes to Dutch oven.
While potatoes simmer, bring olive oil, rosemary, and thyme to a gentle simmer in a saucepan over low. Cook, stirring once, until mixture is fragrant and herbs have darkened, about 10 minutes. Remove from heat, and cool 10 minutes. Using a rubber spatula, press oil mixture through a fine wire-mesh strainer into a small bowl. Discard rosemary and thyme.
Mash potatoes with a potato masher until all large chunks are broken down and potatoes are fluffy. Stir in herb-infused oil, yogurt, butter, salt, and finely ground pepper until blended. Garnish with coarsely ground pepper and herb leaves and drizzle with truffle oil.
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