Latin / Iberian · serves 4 · about 40 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- to taste Iberia Minced Garlic with Extra Virgin Olive Oil
- to taste Iberia Extra Virgin Olive Oil Flavored with White Truffle
- 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- to taste ½ cup whole milk (warm)
- to taste Salt, to taste
- to taste Freshly ground black pepper, to taste
- to taste Optional garnish: chopped parsley, chives, or a drizzle of extra truffle oil
Method
- Cook the PotatoesPlace potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.
- Infuse the Garlic FlavorIn a small pan, warm Iberia Minced Garlic with EVOO over low heat for 2–3 minutes until fragrant. Do not brown. Set aside.
- Mash the BaseReturn drained potatoes to the pot. Add butter and the warm garlic mixture. Mash until smooth.
- Add Creaminess and TruffleGradually stir in warm milk to reach a creamy consistency. Drizzle in Iberia White Truffle Olive Oil, adjusting to taste.
- Season and ServeSeason with salt and pepper. Garnish with herbs and a final drizzle of truffle oil for aroma.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.