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Angela’s Bistro 51’s Black Truffle Mashed Potatoes

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(Serves 6-8)

6 large potatoes
3/4 cup butter
1 cup heavy cream
2 cloves fresh garlic, crushed
2 tablespoons salt, or to taste
1/4 cup black truffle oil
Shaved black truffles for garnish

Peel and quarter potatoes. Boil in salted water until tender, about 15-20 minutes. Drain. Melt together butter, cream, garlic, and salt; bring to a simmer and add to potatoes. Press through a ricer or mix in a mixer until smooth. Gently fold in truffle oil. Garnish with shaved black truffles if desired.

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