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Cheesy Truffled Ranch Potatoes | Recipeish | Gustus Vitae

Yield: Serves 6 as a side.
Time Estimate: 2 Hours, including 110 minutes unattended.
Storage Notes: Will keep covered and refrigerated for up to 3 days.
Difficulty: Easy.

Our favorite Thanksgiving side, hands down. This silky smooth mash with a crackling crust and rich truffle flavor throughout has been a staple since we first made it years ago. The sour cream balances the buttery cheesiness of the bake, and lacing the dish with our Creamy Truffled Ranch makes this easy-to-make Thanksgiving favorite a show stealer.

Ingredients

  • 6 Large russet potatoes
  • 1 Tin Creamy Truffled Ranch Seasoning
  • 1 1/2 (12 Tbs) Sticks unsalted butter
  • 1/2 Cup sour cream
  • 1 Cup shredded mozzarella cheese
  • 1/2 Cup grated Parmesan cheese
  • Special Equipment Required: Ceramic Baking Dish, Potato Ricer, Potato Masher
    Directions 
    • Peel potatoes and chop into cubes, about 1"x1".
    • Place in a large pot, cover with salted water, and bring to a boil, cooking for about 25 minutes, or until easily pierced by a fork.
    • Remove, strain, and allow to cool in a colander - this will assist with removing some of their moisture.
    • Preheat oven to 350F.
    • Shred mozzarella and grate Parmesan, and reserve.
    • Use a ricer to rice potatoes into a large bowl, repeating as necessary with any bits at escape to the side.
    • Briefly microwave butter to soften, then add to mixing bowl.
    • Use a potato masher to thoroughly combine, then add sour cream, shredded mozzarella, and Creamy Truffled Truffled Ranch, again mixing in with the potato masher.
    • Spoon mashed potato mix into a large ungreased ceramic baking dish, like one of the handsome ones from Emile Henry.
    • Sprinkle grated Parmesan across the top of the mash, focusing on the edges: you'll create a delicious crunchy crust and edges worth fighting over.
    • Bake, uncovered, for 30-40 minutes, removing when edges are well browned but not burned.
    • Serve immediately and devour, or allow to cool for 1 hour, before covering and refrigerating. You can make this the day before and simply reheat, uncovered, in a 300F oven for 30 minutes.

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