Black Truffle Garlic Mashed Potatoes

This recipe for Black Truffle Garlic Mashed Potatoes is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.

Black Truffle Garlic Mashed Potatoes

Prep Time

15 minutes

Cook Time

15 minutes

Serves

4 people

This recipe for Black Truffle Garlic Mashed Potatoes is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.

The recipe is one in a series shared by D’Artagnan, a gourmet-food company founded by Ariane Daguin in 1985.

Click here to learn more about the company and its products.

Ingredients

  • 2 pounds Yukon gold potatoes, peeled and cut into large chunks
  • 8-12 tablespoons D’Artagnan Black Truffle Butter, more as needed
  • 4 cloves D’Artagnan garlic confit
  • Coarse salt & freshly ground black pepper, to taste
  • Fresh Black Truffle, for shaving (optional)

Preparation

  • 1 Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.
  • 2 Drain potatoes in a colander and shake well to remove excess water.
  • 3 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.
  • 4 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.
  • 5 Adjust seasoning and top with thinly-shaved black truffle. Serve.

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