This is the way I make mashed potatoes to accompany a special meal. My family goes crazy over these creamy mashed potatoes and no matter how much I make, I never seem to have any left over. This is fabulous with beautiful cuts of steaks. You could possibly sub cream cheese mixed with sour cream for the mascarpone cheese, although I have never made them this way.. There is, of course, a recipe for mascarpone cheese substitute here on Zaar.

Ingredients

2 serv.

yukon gold potatoes, peeled and quartered↗2 lbs
scallion, white and tender green, cut into 1/2 -inch pieces (2 stalks with bulb will suffice)↗1 bunch
butter↗3 tablespoons
mascarpone cheese↗1⁄4 cup
whole milk↗
black truffle oil or 2 teaspoons white truffle oil2 teaspoons

Step-by-step instructions

1
Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
2
Remove Scallions and discard.
3
Return potatoes to pot and add butter and mascarpone cheese.
4
Mash until smooth mixing in enough milk to thin to desired consistency.
5
Mix in truffle sauce; season with salt and pepper. Transfer to bowl.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App