Truffled Mashed Yukon Gold Potatoes

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Victor Zarate
Skills for Culinarians Day Cookbook, July 2004


2 lbs. Yukon gold potatoes
1 cup heavy cream
l.5 oz. sweet butter
1/4 oz. truffle slices or peelings, minced
1 T truffle oil
Salt and pepper to taste


I) Place potatoes in pot of cold, salted water. Bring to boil; cook until tender. Drain; peel skins. Dry in warm oven For 2 minutes.

2) Bring cream and butter to soft boil.

3) Rice potatoes twice.

4) Fold cream mixture into potatoes; season. Fold in truffles and truffle oil.


6 servings



ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals