Truffle Brie Mashed Potatoes
Creamy, cloud-like mashed potatoes get a serious glow-up with melty Brie cheese and just enough truffle to feel luxurious without overpowering. This is the kind of side dish that quietly steals the show, rich, savory, and impossible to stop scooping.
Ingredients
- 2½ pounds yukon gold potatoes peeled and cubed
- 5 tbsp unsalted butter cubed
- 1 cup heavy cream
- 2 cloves garlic smashed
- 1 sprig rosemary
- 8 oz brie cheese rind removed and cubed
- 1 1/2 tsp white truffle oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Place the 2½ pounds yukon gold potatoes in a large pot and cover with cold, generously salted water. Bring to a boil, then simmer for 15–20 minutes, or until fork-tender. Drain well.2½ pounds yukon gold potatoes
- Return the hot potatoes to the pot and cook over low heat for 1–2 minutes, stirring gently, to evaporate excess moisture. Mash using a potato masher or ricer until smooth.
- Meanwhile, add the 5 tbsp unsalted butter, 1 cup heavy cream, 2 cloves garlic, and 1 sprig rosemary to a sauce pot. Bring to a simmer on medium heat.5 tbsp unsalted butter, 1 cup heavy cream, 2 cloves garlic, 1 sprig rosemary
- Stir in the heavy cream mixture into the potatoes until smooth and combined. Slowly pour in the warm cream, stirring until creamy and smooth.
- Add the 8 oz brie cheese pieces and stir gently until fully melted and incorporated. The potatoes should be silky and rich.8 oz brie cheese
- Stir in 1 1/2 tsp white truffle oil, starting with 1 teaspoon and adding more to taste. Season with 1 tsp salt and ½ tsp black pepper.1 1/2 tsp white truffle oil, ½ tsp black pepper, 1 tsp salt
- Transfer to a serving bowl, top with flaky salt and an extra pat of butter, and serve warm.