Ever since I first tasted shaved truffles it was love at first bite. I will never forget Romano Cacio E Pepe finished with thin whispers of Black Truffles. The earthy taste is unmistakable.
If I could, I would move to France, have a pet pig and spend my days hunting Truffles.
While I realize truffles fetch a pretty penny, I’d simply eat them on everything from fried eggs to seared sea scallops. I might just have a Truffle Pizza!
I’ve heard tell that truffles are now being grown in the Pacific Northwest, although where I could not say. Those “in the know” when it comes to Truffles say the American lacks the depth of the French Truffle. That would make sense since truffles are so dependent upon the soil and the forest around them.
While Black Truffles are the more aromatic of the truffles, the white truffle is the more expensive. Regardless of the truffle, here at home the most I can afford is truffle oils. And as much as I adore truffles, if my ship were to come in, I’m not sure I could justify indulging in a cellar full of the most expensive food in the world. Could you?
White Truffle Garlic Mashed Potatoes
6 Russet Potatoes
3 Garlic Cloves
1/4 cup Half and Half or as needed
Butter as needed
Kosher Salt to taste
White Pepper to taste
White Truffle Oil to taste
Note: This goes without saying, but make sure you have all the ingredients needed BEFORE starting. I wanted to season the potatoes with Truffle Salt. Turns out, I didn’t have any. Kosher Salt was fine.
Peel the potatoes, cut into 1-inch cubes and place in a pot. Cover with 1-inch of water. Season the water with just a pinch of salt.
Peel garlic cloves, slice in half lengthwise. Place cloves on top of the potatoes.
Bring to a boil, then cook over medium-high heat until the potatoes are very tender, about 20 minutes. Drain and return to the pot and keep over low heat.
Stir in the half and half, and the butter then mash until smooth. Season to taste with salt and pepper then drizzle with a little white truffle oil. Just before serving, sprinkle with a little white pepper for a hint of color.
These potatoes are delicious served with Creamy Basil Pork Chops.