Clean and cut the potatoes into evenly sized pieces.
Boil the potatoes in water until they become completely soft.
2 lb Potato
Drain the potatoes thoroughly.
Add the butter and a pinch of truffle salt to the potatoes.
4 tablespoons Butter, Truffle salt
Mash the potatoes and mix them well.
Gradually add the milk until you achieve the desired consistency.
½ cup Milk
Adjust the salt to taste.
Serve the mashed potatoes while they are still hot.
Quick Note
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Notes
While Russet and Yukon Gold potatoes are the go-to choices for mashed potatoes, you can experiment with other varieties for subtle flavor differences. Red potatoes lend a slightly sweeter note, while fingerlings offer a nutty undertone.
For the fluffiest results, use a potato masher, ricer, or even a fork to mash your potatoes. If you don't have too much experience in the kitchen, avoid using a food processor or blender, as they can overmix and result in a gummy texture.
To ensure even mixing, let your butter come to room temperature before adding it to the potatoes. Cold butter can create uneven pockets of fat in your mash.
Customize your mashed potatoes by choosing different types of milk or milk alternatives. Almond milk adds a subtle nuttiness, while oat milk imparts a mild sweetness.
Remember that the amount of salt needed can vary depending on personal preference and the type of salt you use. Start with a moderate amount and adjust to taste before serving.
Leftover mashed potatoes are incredibly versatile. Use them to make potato pancakes, shepherd's pie, or as a thickener for soups and stews.
If you don't have truffle salt, you can drizzle a few drops of truffle oil over the mashed potatoes just before serving to achieve a similar gourmet aroma.
The final texture of your mashed potatoes is a matter of personal preference. For smoother potatoes, continue mashing. If you prefer a chunkier texture, mash them less.