Creamy Truffle Mashed Potatoes with Turkey and Bookshelf Viognier
You know what’s insanely good? ...Creamy Truffle Mashed Potatoes...

...using White Truffle infused California Olive oil, served with Turkey, and Bookshelf Wine’s Viognier!

Do This:

Use 5 lbs russet potatoes, peeled and cubed into 1 inch pieces
¼ cup milk
4 tablespoons White Truffle Olive Oil
2 tablespoons salted butter
1 teaspoon salt
1 1/2 teaspoons pepper
½ teaspoon garlic powder
1/2 cup sour cream

Bring potatoes to a boil until fork tender. Once tender, strain them. As potatoes are straining, take the same pot and return it to the stove. Add milk and butter. Heat until butter melts. Whisk in the Truffle Olive Oil. Add the potatoes and seasonings, add sour cream. Beat on high with mixer until light and fluffy. Add another tablespoon of milk if needed.
Garnish with chives. Drizzle with a bit of truffle oil to finish.
Nom Nom Nom. So good.

Try these potatoes and turkey combo with Bookshelf Wine’s Viognier! Delicious!

Click and Order Bookshelf Wine's 2019 Viognier Now.