Thanksgiving Truffled Mashed Potatoes Recipe with Hollandaise Sauce and Romano Cheese

Mashed potatoes are one of those dishes people just expect and look forward to for Thanksgiving dinner. This is the recipe I've made for several years which uses pretty simple and basic ingredients. Much like other Thanksgiving mashed potatoes recipes they can be served with traditional turkey or ham gravy I've included my recipe for Hollandaise sauce to be drizzled over this mashed potatoes recipe. The Hollandaise sauce and Romano cheese provide a decadent finish for this Thanksgiving mashed potatoes recipe.

Truffled Mashed Potatoes

Ingredients:

Three pounds of redskin or gold skin potatoes

One half cup of sour cream

One half stick of butter (four tablespoons)

One tablespoon of truffle infused olive oil

One teaspoon dried herbs de Provence

One half cup cream

Sea Salt to taste

Preparation:

Do not peel the potatoes. Prick them several times each with a fork and microwave on high from 8 to 10 minutes or until potatoes feel soft under a little pressure but not until the potatoes get wrinkly. Allow the hot potatoes time to cool. It's best if you do this ahead of time; you can even do this the night before and refrigerate the cooked potatoes.

Drop the butter into a non-stick pot on medium heat. Allow the butter to melt thoroughly. Add the tablespoon of truffle infused olive oil to the pot as well. Then scoop the flesh out of the cooled baked potatoes with a large serving spoon and drop them into the hot butter and oil in the pot. Cover the bottom of the pot with a single layer of potatoes, cooking them until lightly golden then flipping them.

Scoop the flesh from the remaining potatoes into the pot and add the cream, the herbs de Provence, and the sour cream. Lower the heat on the burner and mash the potatoes in the pot using a potato masher. Continue mashing until the potatoes have reached the smoothness you desire. Season the mashed potatoes with sea salt to taste.

Hollandaise Sauce

Ingredients:

4 egg yolks

One teaspoon lemon juice

One tablespoon dry white wine

One half cup of butter melted and allowed to cool

One tablespoon of truffle infused olive oil

One quarter cup Romano cheese, grated

Salt to taste

Preparation:

Mix the egg yolks and lemon juice with an electric mixer for about thirty seconds or hand whisk for about two minutes. Cook in a double boiler over low heat, stirring constantly to prevent scrambling. Beat in the melted butter and truffle infused olive oil, stirring constantly with a whisk. When the sauce begins to thicken, remove from heat and salt to taste.

Drizzle over the mashed potatoes and sprinkle with grated Romano cheese.