Truffled Mashed Potatoes
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.)…
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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.)
Ingredients
- 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
Preparation
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.
Nutrition Information
- Calories 170
- Carbohydrate Content 61 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 3 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 7 mg
- Sugar Content 1 g