Ricotta Truffle Potatoes & Stuffing
Mashed potatoes and stuffing: two of the most classic and iconic Thanksgiving side dishes in history. They have much in common, both being buttery rich and standing up perfectly to turkey gravy. I’ll be honest and say I play favorites, and these two are my favorites.
This autumn, I’m incorporating truffle in anything I can. So here’s a recipe for mashed potatoes that makes great use of the potent ingredient. I made mine silky smooth, but if you prefer thicker, chunkier potatoes, leave the skins on and spend a little less time mashing everything together.
Craving more truffle? Try my recipe for Truffle Lobster Mac & Cheese.
For Smooth Ricotta Truffle Potatoes:
Add the following ingredients to a big pot and fill with water, about 2 inches above the surface of the potatoes. And yes, that seems like a lot of salt, but it’ll be balanced out later and result in perfectly seasoned potatoes.
8 russet potatoes, peeled and diced
5 cloves of garlic, peeled
1 Tbsp. salt
Drain the potatoes, reserving 1 cup of starchy cooking water, and let cool slightly in a bowl. Add the following ingredients and begin mashing:
½ cup starchy water
½ cup (1 stick) unsalted butter
½ cup heavy cream
¼ cup ricotta
¼ cup sour cream
1 Tbsp. truffle powder seasoning
½ tsp. sage, finely chopped
½ tsp. chives, finely chopped
Continue to mash until smooth and creamy. If the mixture is too thick, add more starchy water a splash at a time.
For stuffing, I’m a huge advocate for a well-seasoned, pre-mixed variety. It saves time and there’s not much I’d change about the trusty box anyways. But that doesn’t mean you can’t custom tailor it to your own meal, so scroll for some tips on different add-ins I used for this meal.