These mashed potatoes are creamy, luscious and decadent. The perfect side for a holiday meal or special occasion.
Cooking Time: 25-30 Min Servings: 10-12
5 pounds potatoes
4 tablespoons The Olive Scene Garlic Olive Oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chopped fresh basil
¼ teaspoon marjoram, fresh or dried
¼ teaspoon thyme, fresh or dried
¼ teaspoon dill weed
1 8oz cream cheese
2/3 c sour cream
½ c milk, as needed
1 teaspoon The Olive Scene White Truffle Oil
olive oil for the slow cooker, if making ahead
Peel potatoes, cut into chunks, rinse, and put in a large saucepan.
Cover with water and bring to a boil over medium-high heat.
Reduce heat to medium-low, cover, and boil for about 15 to 20 minutes, or until tender.
Drain and partially cover the pan to allow potatoes to dry.
In a large bowl, mash the potatoes with olive oil, salt, pepper, cream cheese, and sour cream.
Mix in milk until desired consistency is reached.
If making these a day in advance refrigerate overnight.
About 2 to 3 hours before serving, oil the crockery insert of a slow cooker.
Add potatoes, cover, and cook on HIGH for 1 hour.
Turn to low and continue cooking until serving time.
Stir a few times.
Mix in 1 tsp truffle oil just before serving.