Mashed Potatoes


45 m



  • 8 Yukon gold potatoes 
  • 1/3 cup of salt (for water)
  • 1 stick butter
  • 4 cloves of garlic (minced)
  • ¼ cup heavy cream
  • 2 tsp Osmo white truffle salt
  • 2 tbsp chives (chopped)



  1. Peel potatoes and place in ice water for 10 minutes.
  2. In a pot, salt boiling water heavily and cook your potatoes for 15-20 minutes until fork-tender.
  3. In a pan, cook butter until lightly browned, add in garlic.
  4. Place potatoes in a bowl, cover with a towel to steam.
  5. Push potatoes through a strainer to make them smooth.
  6. Mix in heavy cream, brown garlic butter, and white truffle salt.
  7. Top with chives, and enjoy!

Pairs well with

Black Truffle Sea Salt
White Truffle Sea Salt

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