3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup Dark Truffle EVOO
1 (3-inch) rosemary sprig
2 thyme sprigs
1 1/3 cups sour cream
3 tablespoons unsalted butter, softened and cut into pieces
1 tablespoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
Fresh thyme leaves (optional)
Fresh rosemary leaves (optional)
- Cover potatoes in pot with water and bring to boil. Reduce temp and simmer for about 20-25 minutes until potatoes are fork tender. Drain and let sit at room temp until dry.
- While potatoes are simmering, bring truffle olive oil, rosemary and thyme to gentle simmer for about 10 minutes – until fragrant. Remove from heat and let cool. Strain oil mixture to remove herbs.
- Mash potatoes with masher and combine with oil mixture, sour cream, salt, pepper and garlic powder. Garnish with herb leaves and drizzle with truffle oil!