Parmesan Truffle Mashed Potatoes

Flowers are nice, but this Mother’s Day mom wants steak & potatoes! Parmesan Truffle Mashed Potatoes to be exact.

Because who wants to spend big bucks at a steakhouse when you can have restaurant quality steakhouse flavor at home?! And nothing says steak dinner like creamy, classic mashed potatoes! #LetsVibe

Ingredients

2.5 lbs yukon gold potatoes, peeled

1 tablespoon sea salt

6 cloves garlic, peeled

1/2 onion, diced

Wet Ingredients

1 stick butter

1 cup heavy cream

1 cup sour cream

8 oz block parmesan cheese, shredded

Seasoning Blend

1 tablespoon sea salt

1/2 teaspoon black pepper

2 teaspoons granulated garlic

1 teaspoon granulated onion

Garnish

fresh chopped parsley

truffle oil

butter

Instructions

Wash & peel potatoes before adding to empty pot with sea salt, garlic & onions then covering potatoes by 1/2” with cold water

Bring pot to a boil over medium heat & let cook for 25 min once boiling

While potatoes are cooking combine butter, heavy cream to a small pan & heat just until butter melts

Combine all Seasoning Blend ingredients in a small dish & set aside

After boiling 25 min drain cooked potatoes, onion, garlic in strainer then transfer all to large mixing bowl

Pour melted butter mixture over potatoes in mixing bowl & use potato masher to mash

Add sour cream & already combined seasoning blend to mixing bowl & continue to mash

Add freshly shredded parmesan cheese & truffle oil to mixing bowl & use rubber spatula to fold in until well combined

Use whisk or electric hand mixer to whip potatoes until smooth

Transfer whipped potatoes to a serving dish, garnish & enjoy!