Learn more about California olio nuovo and new harvest olive oils here.
- 6 medium Yukon gold potatoes, peeled, cut into chunks
- 1 black truffle
- 2 tablespoons extra virgin olive oil
- 2–4 tablespoons of light cream or half and half
- Pinch sea salt (or to taste)
- Olio nuovo or other finishing olive oil for garnish
Place the peeled and cut potatoes into a pot with enough water to cover. Bring to a boil then simmer until potatoes are very soft, about 25 minutes.
Shave the truffle into thin slices. Set aside about 5-6 slices for garnish and dice the remainder. Heat the extra virgin olive oil in a small skillet. Add diced truffle and sauté very briefly (about 1 minute). Add the cream, bring to a boil, and then remove the skillet from the heat and set aside.
Drain potatoes in a colander and then return to the same pan on the stove to cook off any excess water, about 1 minute. Use a potato masher or mixer with a paddle to mash the potatoes until smooth. Add the truffle and cream mixture, adding more cream as necessary. Season with salt to taste.
Garnish the potatoes with olio nuovo and top with the reserved truffle slices. Serve hot.
Note: for a vegan version, simply substitute unsweetened almond milk for the cream.
- Category: Sides