Serving Size: 4
These extra buttery, extra silky, Chef Joël Robuchon-inspired potatoes are glorious on their own but add the flavor and aroma of truffles and they become otherworldly. This elegant side goes well with just about any braised, roasted, or seared main course. It’s paired here with a New York Steak topped with a few pats of Black Truffle Butter.
- 2 lbs. Yukon Gold potatoes, rinsed and scrubbed
- 1 cup of milk
- 3 sticks of butter, cut into cubes
- 2 tablespoons TartufLanghe Pecorino Romano Truffle Cream
- Kosher Salt or TartufLanghe Truffle Salt
Place whole potatoes in a single layer in a pot. Cover with two inches of water and bring to a boil. Add 1 tablespoon of salt and reduce heat to medium and let simmer until potatoes are easily pierced all the way through with a point of knife, about 30-45 minutes depending on the size of the potatoes. Remove cooked potatoes from the water and let cool.
When potatoes are cool enough to handle, use a paring knife to remove and discard the skins. Put the potatoes through a potato ricer or food mill into a mixing bowl and set aside.
In a small saucepan, heat milk, then add Truffle Cream. Whisk in butter, a few pieces at a time, until fully incorporated. Add milk mixture to potatoes and mix well using a wooden spoon or rubber spatula. Season to taste with additional salt.
If not serving right away, cover with foil and reserve over a pot of simmering water or in a low oven.