Truffled Mashed Potatoes Recipe

Truffled Mashed Potatoes

Serves 6

30 minutes or fewer

In France, fresh truffles are sometimes referred to as “black diamonds,” fetching as much as $500 per pound. Truffle oil provides the same complex flavor at a fraction of the price. (Truffle oils vary in intensity, so start with the smallest amount recommended and adjust according to taste.)

2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2-3 Tbs. truffle oil
1 Tbs. finely chopped parsley

1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork. Drain, and reserve 1 cup cooking liquid.

2. Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley, and season with salt and pepper, if desired.

November 2011 p.64