White Truffle Cacio e Pepe Duchess Potatoes

Take your Thanksgiving side dishes to the next level with truffle duchess potatoes. This elegant baked mashed potato features a crisp golden crust with a soft, creamy center. Inspired by truffled cacio e pepe pasta, we use grated Parmigiano Reggiano, black pepper, White Truffle Infused Olive Oil, and White Truffle Sea Salt to add rich, earthy, and umami flavors that will wow every guest.

Ingredients: 

3 ½ to 4 pounds gold potatoes, peeled 

Fleur de Sel 

1 cup heavy cream 

¾ cup sour cream 

¼ cup cream cheese 

4 egg yolks 

1 ½ cups Parmigiano Reggiano or pecorino cheese, grated 

2 teaspoons Pepe e Aglio Seasoning Blend 

2 teaspoons White Truffle Infused Olive Oil 

Truffle Sea Salt, hearty pinch 

Fresh chopped parsley and chives, for garnish 

Directions:

Place peeled potatoes in a large pot, cover with water, and season generously with salt (about two tablespoons). Bring to a boil and cook 20–30 minutes, or until fork-tender.

Preheat oven to 425°F.

Mash the potatoes using a ricer or food mill into a large bowl. Stir in heavy cream, sour cream, and cream cheese until smooth. Add egg yolks, grated cheese, seasoning, White Truffle Infused Olive Oil, and truffle salt, and mix until just combined.

Pipe the mixture into a casserole dish and bake 30 minutes, or until the top is golden and slightly crisp. Garnish with parsley and chives before serving. Serves 8.