Black Truffle Garlic Mashed Potatoes
Yield
4
RECIPE Ingredients
- 2 lbs 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)
Price
$25.99
- All-natural ingredients
- Small-batch production
- Grade AA creamery butter
- Real truffles
- Ideal for meat, sauces, pastas
- Freezes beautifully
- Allergens: Contains milk, soy, wheat, mushrooms, seeds
- For best taste, use or freeze within 14 days of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This festive mashed potato dish was inspired by the famous Joël Robuchon recipe that calls for equal parts potato and butter. Our take involves black truffle butter and the addition of Ariane's favorite garlic confit. This staple of Gascony should be made ahead by slow-cooking whole cloves of garlic in duck fat, which mellows the flavor and creams the texture. Together, these flavors elevate the humble potato to haute cuisine, suitable for the holiday table.
RECIPE 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.
