The last post about Italian White Truffles was all a bit of fluff…Seriously, I really doubt I ever make anything with a whole White Truffle again. As Spencer said, “I don’t care how much it costs…it’s still just a fungus!” (that’s why he didn’t come to the truffle party!)
However, I got bottle of White Truffle Oil from my mom last year. I was always a little stingy with it…not wanting to ‘waste’ it. Then I met a guy at an IACP foodie convention in NYC last Spring, who told me he puts his White Truffle Oil on positively everything, pasta, risotto, mashed potatoes and even mixed with butter on his steaks.
I’m not saving stuff for the right time any more. The right time is now! And I’m not saving stuff for the “right” people either. The “right” people are my family and friends. (Both girls ate all the White Truffle dishes I made)
Last Thanksgiving, I amped up the mashed potatoes with White Truffle Oil…yum! For the Risotto with White Truffle and Asparagus, I just followed the basic Mushroom Risotto recipe, substituting 2 minced shallots for the onions and using nothing else but the remaining bit of White Truffle, shaved parmesan and a drizzle of White Truffle Oil for extra flavor.
The following night I decided to make something that’s a lot less extravagant,
Basic Mashed Potatoes with Truffle Oil . You probably know how to make mashed potatoes. Peel, cube, boil in salted water…mash. But, you might not be familiar with a “ricer”.
What you don’t want to do it whip potatoes in a mixer…over whipping them will turn them into a gummy, gluey mess. Once you’ve riced the potatoes, add plenty of hot cream, half and half or whole milk and unsalted butter, kosher salt and the “secret” ingredients white pepper and a dash of nutmeg. I generally just give them a stir to mix in all the ingredients, check the seasoning and that’s it.