‘Luxury in a Dish’ – My cousin calls it the fanciest thing I’ve ever made, and she’s not wrong!

Ingredients

3 pounds of Yukon Gold potatoes, peeled and cubed
1/2 cup of unsalted butter
1 cup of heavy cream
1/4 cup of sour cream
1 tablespoon of truffle oil
1 teaspoon of truffle salt (or to taste)
1/2 teaspoon of black pepper
1/4 cup of grated Parmesan cheese
1 tablespoon of chopped fresh chives (optional)

Directions

Preheat your oven to 350°F (175°C).

In a large pot, cover the potatoes with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add the butter, heavy cream, and sour cream. Mash the potatoes until smooth and creamy.

Stir in the truffle oil, truffle salt, and black pepper. Taste and adjust seasoning if necessary.

Transfer the mashed potatoes to a greased 9×13-inch baking dish. Smooth the top with a spatula.

Sprinkle the grated Parmesan cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.

Remove from the oven and let it cool for a few minutes. Garnish with chopped chives before serving, if desired

Variations & Tips

For a richer flavor, you can substitute some of the heavy cream with cream cheese. If you prefer a bit of texture, consider adding crispy bacon bits or sautéed mushrooms to the mashed potatoes before baking. For a lighter version, use milk instead of heavy cream and reduce the amount of butter. Truffle zest can be used in place of truffle oil for a more intense truffle flavor. Feel free to experiment with different types of cheese, such as Gruyère or cheddar, for a different taste profile.