Truffes: French word for "Truffles" . [t?yf] Noun, plural form.
Round fungus which grows underground, prized as a culinary delicacy, especially in France.

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Gourmet Truffle Mashed Potatoes


With a handful of exotic French truffles, everyone’s favorite comfort food can be transformed into a gourmet dish fit for a king. While many of the finest European restaurants offer truffle-inspired specialties, there’s no need to dine out to experience this treat. The typical home cook can create this tasty side dish to accompany their favorite main course in about the same amount of time needed to make run-of-the-mill spuds. A rare, seasonal mushroom, truffles are the perfect complement for the creamiest of mashed potatoes. Their earthy flavor, reminiscent of garlic blended with mushrooms, enhances the milder flavors of this traditional dish. For the best selection of truffles for this recipe, visit

Any type of truffle will work with this recipe, but the French black truffle’s dark colors offer a visually pleasing contrast to a creamy-white cloud of mashed potatoes. The very best truffles can be ordered from The choice of potato is just as important as the truffle selection. While any potato can be transformed into a mashed potato dish, russet potatoes are generally considered the best choice for mashed potatoes. Yukon gold potatoes and baby reds often offer an even creamier texture and can be substituted if russet potatoes are not available. Large baking potatoes should not be used unless there is no alternative.

Gourmet Truffle Mashed Potatoes

This recipe will serve from six to eight people and will take about 50 minutes to complete including 10 minutes of prep time.


2 pounds of russet potatoes, peeled and cut into 1 inch cubes
1 stick of unsalted butter, melted
1 cup half-and-half, hot
1 tablespoon of white truffle oil
1 teaspoon of shaved black truffles ordered from
1/2 teaspoon of table salt
Course salt
Freshly-ground black pepper


1. Place the potatoes in a large saucepan. Fill the pan with water until the potatoes are covered by at least one inch. Add 1/2 teaspoon of table salt to the water.

2. Bring the pan to a boil on the stovetop. After the water is at a rolling boil, reduce the heat to simmer. Continue cooking until the potatoes are fork-tender, about 20 to 25 minutes.

3. Drain the potatoes in a colander. Toss them to remove any excess water. Wipe the saucepan dry and return the potatoes to the pot. Mash the potatoes to a uniform consistency. A potato ricer can be used in place of a potato masher.

4. Use a rubber spatula to gently fold in the melted butter until it barely disappears. Repeat with 3/4 cup of the hot half-and-half. If necessary, add the remaining 1/4 cup to adjust the consistency. It’s important to mash the potatoes, then add the butter, and, finally, add the half-and-half. The fat from the butter will coat the starch in the potatoes for a velvety finish. If the half-and-half is added with or before the butter, the moisture can react with the starch to create a gummy, heavy finished product.

5. Add the truffle oil and mix well. Season to taste with salt and freshly-ground black pepper. Truffles can be stirred in or sprinkled on top or each serving for a dramatic presentation.

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