Tremendous Truffle-Mozzarella Potatoes.
White Truffle & Mozzarella Potato Casserole
With the holiday tomorrow, this white truffle & mozzarella potato casserole could be a great alternative (or addition) to regular mashed potatoes in your Thanksgiving spread! I made these potatoes for a dinner party recently and they are decadent and delicious. The white truffle oil adds a burst of intense flavor that goes perfectly with the subtle creaminess of the buffalo mozzarella.
- 12 small Yukon gold potatoes
- 2 cups reduced-fat sour cream
- 1 cup fresh buffalo mozzarella, diced
- 3 tbsp white truffle oil (I found at Whole Foods)
- 1/2 cup grated Parmesan cheese (& 3 tbsp for topping the casserole)
- garlic salt
- black pepper
Begin by boiling the potatoes for about 20-30 minutes. Once the potatoes are soft and break apart easily with a knife, drain the excess water and return them to the pot. Use a knife to do a rough chop of the potatoes (as shown below) and use the back of a spoon to mash the pieces up a bit. Add in the sour cream, mozzarella, 1/2 cup Parmesan cheese and white truffle oil. Season with a generous dash of garlic salt and black pepper and mix well. Put the mixture into a baking dish and top ~3 tbsp of Parmesan cheese. Bake in a 400 degree oven for about 20 minutes until browned and bubbly.