What I really want to be telling you about right now is pear crisp. Yes, pear crisp. I assisted for a cooking class the other evening that served the most simple and incredible pear crisp. It has been in my dreams ever since.
However, I have yet to make this most-amazing pear crisp because I know the minute that I do, I will do nothing but eat it. Nonstop until the entire pan is gone. And I will skip going to the gym, forget to feed my cats, and probably take an afternoon nap instead. That crisp is dangerous business.
But mashed potatoes? I can handle mashed potatoes. I trust myself to make mashed potatoes and still go on with the rest of my life.
Truffled Mashed Potatoes Recipe
Author: Albana Bennett
Recipe type: Side
- 2 lb fingerling or Yukon gold potatoes, peeled and cut into chunks
- 4 large cloves garlic, peeled and halved
- 2 Tbs truffle oil
- 1 Tbs finely chopped parsley
- Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in a medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with a fork. Drain, and reserve 1 cup cooking liquid.
- Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley. Season with salt and pepper, if desired.
These are exactly what mashed potatoes should taste like if you ask me: rich and flavorful, with a hint of buttery-taste and salt. Absolute perfection. I know that truffle oil can be a bit pricy, so feel free to use olive oil instead. Olive oil gives the recipe a slightly different flavor, but you still get delicious results.