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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—great with a strong cocktail like our Old Fashioned recipe.
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.
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