Recipe

Truffled Fingerling Smashed Potatoes

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Truffled Fingerling Smashed Potatoes

10 to 12 servings Easy
4.0 8
(8)
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Ingredients (6)

  • 5 pounds fingerling potatoes
  • 8 tablespoons unsalted butter (1 stick)
  • 1 cup heavy cream
  • 1/4 cup white truffle oil
  • 4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Summary

Chef Jose Garces of Philadelphia taught us how to fold truffle oil into rustic, skin-on smashed fingerlings (already enriched with butter and cream) to make them even more irresistible. The oil adds a deep, earthy flavor that perfectly complements potatoes.

We featured this recipe in our Suckling Pig for the Holidays menu.

For more inspiration, check out our Buttermilk Mashed Potatoes, Mashed Red Potatoes, and Classic Mashed Potatoes.

Instructions

  1. 1Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes.
  2. 2Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted. Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps. Add cream, truffle oil, salt, and pepper and fold together. Taste and adjust seasoning as desired.
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