Truffle-Parmesan Mashed Potatoes

Truffle-Parmesan Mashed Potatoes
Photo by Lee Harrelson


  • 1 teaspoon white truffle oil
  • 2 tablespoons reduced-fat sour cream
  • ¼ cup fat-free, less-sodium chicken broth
  • ¼ teaspoon freshly ground black pepper
  • 6 cups (1-inch) cubed peeled baking potato (about 2 1/2 pounds)
  • ½ cup 2% reduced-fat milk
  • ½ teaspoon salt
  • + 2 more ingredients
    • 1 tablespoon butter
    • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese

Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency.

View full recipe at My Recipes


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