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.
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.
- 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
- 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.
If you'd like to check out this handsome ceramic baker, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.