Truffled Mashed Potato Gratin

These truffled mashed potatoes are loaded with savory flavor and topped with toasted panko and Parmesan cheese. Yum!

How do you make your mashed potatoes? Like chicken noodle soup and meatloaf, mashed potatoes are one of those dishes that every family makes differently.

Whether you use Russets or Yukon Gold, broth or heavy cream, odds are that you have your own recipe that you stick with year after year. Growing up, my family always used Russet potatoes and mashed them with sour cream.

Recipe

Equipment

• Potato masher

Ingredients

• 1 ½ lbs Yukon Gold potatoes cut into 1-inch pieces (peeled or unpeeled–your choice)
• ¼ cup whole milk
• 1 tbsp butter
• 2 tbsp white truffle oil
• 1 tbsp olive oil
• ¼ cup panko breadcrumbs
• ¼ cup parmesan cheese shredded
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees.
• Place potatoes and a dash of salt in a medium saucepan. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or under tender. Cool slightly.
• Transfer potatoes to large bowl and mash. Stir in milk, butter, truffle oil, salt, and pepper.
• Put mashed potatoes in a gratin dish or individual ramekins. In a small bowl, combine olive oil, panko, and cheese; stir until well-coated.
• Top mashed potatoes with panko mixture. Bake for 20 minutes or until panko mixture is golden brown.

Nutrition