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Saturday, January 5, 2019

Black Garlic and Truffle Oil Mashed Potatoes


Okay, let's get this part out in the open.

These are ugly mashed potatoes.  There, I said it.

They also happen to be some of the best tasting mashed potatoes I've ever had.  Don't just take my word for it, though.  My wife and I own a small gourmet foods company, and we have sampled these potatoes with literally hundreds of people.  I'm not exaggerating when I say that the overwhelming majority of people who try them absolutely love them.

Black Garlic
We have been asked for this recipe repeatedly and this is the first time I've had the chance to write it up.  We hope that you'll enjoy it!

If you have any questions about black garlic, this blog post does a good job of explaining it.  And if you need any black garlic, you can always get it here.



Ingredients


  • 3 pounds potatoes (preferably russets - though you can use any that you like)
  • 1/2 cup butter (1 stick) cut into small pieces
  • 1 cup heavy cream (you can use milk instead if you prefer)
  • 2 oz (4 tbsp) truffle oil (either white or black truffle oil will work)
  • 6-8 peeled cloves black garlic (number depends on size of cloves and taste preferences)
  • salt & pepper to taste

Directions


  1. Peel and cut potatoes.  You can cut them into any size you'd like, as long as they are uniform in size.  I prefer about one inch square simply because they cook a little quicker.  
  2. Place potatoes and garlic in cold water and bring to a boil.


    Black garlic with potatoes in water.  The water is cloudy from the starch in the potatoes.

  3. Cook until fork tender (15-20 minutes).
  4. Drain well*.
  5. Place potatoes and black garlic back in pot and put on very low heat, tossing until potatoes cook off most of the remaining water.

  6. Turn off heat and roughly mash the potatoes and black garlic together.

  7. Heat cream (or milk) on the stove top or in the microwave just until warm.
  8. Add butter to the potatoes to let melt (alternatively, you can melt this in the microwave as well but I don't find any real advantage to this). 
  9. Add the truffle oil to the potatoes.
  10. Pour in cream or milk a little at a time while using a potato masher to reach desired consistency.

  11. Season with salt and pepper. 
  12. Serve hot and enjoy!

    *If you save the water from the potatoes it will be FULL of flavor.  If you'll be making soup any time soon, use this instead of plain water.  You can thank me later.



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