Mashed Potatoes with Black Truffle – Purée à la truffe noire

In Provençal cuisine, few ingredients carry as much prestige and allure as the black truffle. Revered for its earthy depth and intoxicating aroma, this culinary treasure transforms basic dishes into extraordinary experiences. In this recipe, mashed potatoes with black truffles are enhanced with crème fraîche and salted butter. This is a sensational side dish with the addition of finely chopped seasonal truffles.

Learn more about Black Truffle Season and find the Best Markets to buy Black Truffles.

Mashed Potatoes with Black Truffle - Purée à la truffe noire

Dominque Martino, Truffe Noire de Haute-Provence

This elegant recipe combines creamy mashed potatoes with rich truffle-infused crème fraîche and salted butter to create a luxurious side dish that pairs beautifully with white meat.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine French, Provencal

Servings 4 people

Equipment

• mixing bowls with lids, stainless steel
• plastic wrap
• chef's knife (8-inch)
• cutting board set, bamboo
• potato ricer or masher
• saucepan with lid (4-quart)

Ingredients

  

1x2x3x

• 1 kg potatoes ideally Noirmoutier variety
• 20 g beurre au sel de Guérande or any high-quality salted butter
• 250 mL crème fraîche
• 50 g black truffles
• 1 tsp extra virgin olive oil
• salt and freshly ground black pepper to taste

Instructions

 

• Wash the truffles and place 4 thin slices in a ramekin with a drizzle of olive oil. Cover with plastic wrap and refrigerate.
• Chop the remaining truffles and add them to the crème fraîche. Refrigerate in a sealed container.
• Scrub the potatoes under running water. Place them in a saucepan, cover with cold water, add salt, and bring them to a boil. Cook for 25 minutes at a gentle simmer.
• When cooked, peel them, pass them through a potato ricer, or roughly mash them with a fork.
• Melt the butter and gently heat the truffle crème fraîche mixture. Add the warm mixture to the potatoes and blend carefully.
• Serve on warm plates, preferably with white meat, and garnish with a slice of truffle.

Notes

If you can't find Noirmoutier (La Bonnotte) potatoes, you can use Russet or Yukon Gold varieties as alternatives.

Keyword Black Truffles, Potatoes

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Did you know that Provence is a significant global producer of black truffles? Specifically, the Vaucluse department, which has some 500 producers. When we include the Drôme Provencal, 80% of France’s black truffles come from this geographic area. While China remains the world’s largest producer of truffles, chefs and food connoisseurs prefer French black truffles for their high quality. In the article below, we provide details on the Tuber Melanosporum (black truffle) season, how the truffles are found (hunted), truffle markets and festivals, and some recipe ideas too. Let’s discover the “black diamond” or rabasse, the Provencal word for truffle.

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).