Black Truffle Mashed Potatoes Recipe

Black Truffle Mashed Potatoes Recipe
Staff Writer
Black Truffle Mashed Potatoes
Elaina Samardzija
Black Truffle Mashed Potatoes

I have tried truffles! Well, to be more precise, black truffle oil and truffle salt (which is rumored to not actually have proper truffles... but I digress). I will admit that making these mashed potatoes was my first time ever smelling, tasting, and cooking with truffle oil and salt. What an experience!

The truffle is actually the fruiting body of an underground mushroom and can be found within the leaf litter and the soil around certain types of trees. They are highly acclaimed in the culinary world and often referred to as “the diamond of the kitchen.”

As one of the most expensive edible delights, the costs will knock your socks off... ranging all the way up to $600 per pound! Ouch! (Hence the truffle oil and salt in my house.) If you’re wondering, yes, I will be cooking with truffle oil and salt again... and perhaps shaved truffles one day!

8
Servings
57
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 pounds small to medium-sized Yukon Gold potatoes, peeled
  • 1 tablespoon butter
  • 1/8 teaspoon black truffle oil
  • Pinch of truffle salt

Directions

Bring a large pot of water to boil over high heat. Add the potatoes and cook for 20 minutes. Remove and drain. Chop into smaller chunks and place into a ricer or food mill and purée.

Gently stir in the butter and drizzle the black truffle oil on top. Add a pinch of truffle salt and gently stir again to blend well. Serve and enjoy!

Nutritional Facts

Total Fat
1g
1%
Sugar
6g
7%
Cholesterol
1mg
0%
Carbohydrate, by difference
10g
8%
Protein
2g
4%
Vitamin C, total ascorbic acid
32mg
43%
Calcium, Ca
23mg
2%
Fiber, total dietary
2g
8%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Phosphorus, P
50mg
7%
Sodium, Na
46mg
3%

Truffle Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Truffle Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!