With the holidays coming up, special dinners are looming over us all. Coming up with fun variations to the tired dishes served year after year can be challenging. Few things can be as boring as mashed potatoes. I’ve tried many recipes over the years, and have come up with this recipe as a cure for “Potato Boredom”. If you like truffles, you’ll love this. It’s easy to make, and your family and guests will love it.
2 pounds Yukon Gold or Idaho potatoes
6T Black or white truffle butter, or white truffle oil to taste
¼ to ½ cup milk
Sea salt to taste
Peel and boil potatoes until soft. Drain water. Mash potatoes with a ricer, being sure to get all lumps. If you prefer a more smooth texture, you can use a blending stick for the final mix, but be careful you don’t make the potatoes gluey. Add truffle butter and stir thoroughly. If you can’t find truffle butter, you can substitute truffle oil (See Note 2). Just drizzle 1 tablespoon at a time and add from there until desired taste and smell are achieved.
Pour in milk, stirring with wire whisk or ricer until desired consistency. You can add more if necessary. Add sea salt (See Note 3) to taste. Serve immediately.
- I prefer black truffle butter, but white truffle butter works well too. If the butter is highly flavored/scented, then use less, or substitute some regular butter until desired consistency is reached.
- When I use oil, I use Bartolini’s brand white truffle oil since it has the most intense flavor. You can find it at Italian markets, or that ubiquitous source, Amazon. You would need to use more oil with a less intense product – that’s why I left it open. Start with 2 Tablespoons, and then drizzle more in if needed. Taste often to achieve the desired result. Too much overpowers the dish.
- I use the pink Aalea salt from Hawaii, but you can find pink river salt at Whole Foods or other premium markets, or you can substitute any other premium salt to get a different taste. Black salt is too smoky to pair with the truffle scent. Don’t use it in this dish.