I tend to be skeptical of most "truffle" products other than fresh truffles, but there are a few exceptions. Good quality truffle oil, from makers like Urbani, have pretty good flavor, and there's a wonderful truffle butter on the market now, flavored with flecks of truffle. It doesn't get me high, like a fresh black truffle will (the first time I drove home with a little brown bag of truffles, their perfume filled the car very quickly, and I was afraid I'd pass out and crash), but it's damned good nonetheless.You can find truffle butter in Los Angeles at Surfas, on National between Venice and Washington; at Wally's Wine and Spirits in Westwood; or elsewhere at your nearby gourmet shop.
I like good starchy Russet potatoes for this dish. For the ultimate in silky smooth creamy texture, use a potato ricer rather than a potato masher, and work them by hand until there's nary a lump anywhere. This is a luxury side dish, not a rustic one.
Put the potatoes through the potato ricer and stir until completely smooth. Stir in the truffle butter and cream and stir/mash until completely incorporated and the texture is very smooth -- no lumps. Season the potatoes with a drizzle of truffle oil, salt and white pepper.
- 1 pound Russet potatoes, peeled, cubed and cooked until tender.
- 1/4 cup (4 tablespoons) truffle butter
- 1/2 cup heavy cream
- Drizzle of black truffle oil
- Salt and white pepper to taste
Yield: 4 servings
vegetables and side dishes
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