Black Truffle Garlic Mashed Potatoes
D'Artagnan
chef bio
| Yield: 4
This easy potato recipe is rich with truffle butter, enhanced by garlic confit and inspired by the Joël Robuchon mashed potato recipe with equal parts potato and butter.
Ingredients
- 2lbs Yukon Gold potatoes, peeled and cut into large chunks
- 8-12 tablespoons Black Truffle Butter, more as needed
- 4 cloves Garlic Confit
- Coarse salt & freshly ground black pepper, to taste
- Fresh Black Truffle, for shaving (optional)
Preparation
- Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.
- Drain potatoes in a colander and shake well to remove excess water.
- Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.