Lite bites & entertaining

Mashed Potatoes with Truffle Mousse

What you need

  • 1 1/2 lb Yukon gold potatoes, peeled and quartered
  • 1/2 tsp salt
  • 4 tbsp heavy cream
  • 2 tbsp butter
  • 1 tbsp milk
  • salt and pepper to taste
  • 3 tbsp Alexian Truffle Mousse

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.

Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.

Then use a potato masher or strong wooden spoon to beat further.

Add milk and Truffle Mousse and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.