Today I tested our Truffled Fingerling Smashed Potatoes recipe for the third time. Butter and cream are essential in making the perfect mashed potatoes, but sometimes adding too much of either can result in a side dish that may overpower the main dish. Keeping that in mind, we all decided to cut back on the amount of butter and cream we were previously using. I found that eliminating half the fat from the recipe didn’t really affect the taste or texture of the smashed potatoes. In fact, it actually allowed the truffle flavor to shine through.

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