This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.
2lbs Yukon Gold potatoes, peeled and cut into large chunks
8-12 tablespoons Black Truffle Butter, more as needed
4 cloves Garlic Confit
Coarse salt & freshly ground black pepper, to taste
Fresh Black Truffle, for shaving (optional)
1. Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.
2. Drain potatoes in a colander and shake well to remove excess water.
3. Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.
Whip up a batch of this garlic confit to keep in the refrigerator and add to just about anything. Ariane loves this trick, and would tell you it’s one of her little secrets in the kitchen. The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a little bath in hot duck fat, there’s no garlic bite left, just mellow flavor that will complement many meals. Store garlic cloves in duck fat and they will last quite along while (not that we would know, the stuff seems to vanish all too quickly!).
2 containers duck fat
3 whole heads garlic, cloves separated and peeled
Melt the duck fat slowly in a small sauce pot over medium-low heat. Add garlic cloves and turn heat to the lowest possible flame. Cook garlic until the cloves float and are very soft.
Pour the melted duck fat through a fine-mesh strainer to catch the whole cloves. Place the garlic into a jar with a tight-fitting lid and strain the duck fat into the jar through a layer of cheesecloth to catch any burned bits of garlic.
Cloves of garlic simmering in duck fat.
- Checking on the progress of garlic cloves.
Cloves drained in bowl.
Here’s a super easy recipe to add to your holiday repertoire – Garlicky Truffle Butter Mashed Potatoes. Last week we gave you the recipe for garlic confit, an indispensable French pantry staple, and talked about the importance of truffle butter. Now we’re bringing it all together in an easy yet impressive recipe. If you’re feeling “extra rich,” as Ariane likes to say, add a flurry of paper thin slices of fresh white truffle upon serving, and watch your guests’ jaws drop.
In our third installment of Talking Turkey with Ariane, she’s sharing her favorite recipes for impressive yet easy Thanksgiving side dishes, like creamy and rich truffle mashed potatoes, Wild Boar and Apple Stuffing and Harvest Bisque Soup with Smoked Duck Breast.