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.
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- 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)
- 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.