
Truffle Mashed Potatoes with Chives

Let the Forgione's take the stress out of your holiday meal, and thank us later. Silky mashed potatoes with cream, butter, and the perfect accent of truffle oil turn this classic Thanksgiving side into an elevated dish. Be warned: these potatoes are so good, they may just pull focus from the main dish — sorry to your turkey!
Nutritional facts
Protein
7g
Carbs
42g
Calories
410kcal
Fat
24g
Ingredients
Chives, Butter, Heavy Cream, Kosher Salt, Yukon Potatoes, Truffle Oil, Whole Milk, Italian Parsley
Contains milk.
Reviews
4.2





Based on 234 reviews
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About Larry and Marc Forgione

Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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