BIack TruffIe Butter Mashed Potatoes with GarIic Confit

Basic mashed potatoes become intensely aromatic, earthy and rich with the addition of our
black truffle butter and slow-cooked garlic.

Serves 4

2 pounds potatoes÷half Yukon Gold and half Ìdaho, peeled and cut into large cubes
8 to 12 tablespoons D'Artagnan Black Truffle Butter, plus more as needed
4-5 cloves garlic confit or to taste
Salt and freshly-ground pepper
Fresh black truffle, for shaving, optional

Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender.
Drain potatoes in a colander and shake well to remove excess water.

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.

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.

Adjust seasoning and top with thinly-shaved black truffle. Serve.

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