Truffled Potatoes

At the late, great Osteria di Aldo, truffled mashed potatoes were the best thing on the menu. I could eat them as a stand alone meal, but at the Osteria that was near impossible with so many wonderful choices. But no matter what, they were my side. Whether it was with escargots or Osso Bucco, the potatoes ruled. I was so lucky to be able to serve Jean-Georges version at my wedding and they were nearly as heavenly, but not as good. The key to the Osteria's version is that they were twice baked. Whatever magic happens in that oven makes the potatoes so light and the truffle essence permeates the entire dish. Perfection in a ramekin.


Truffled Potatoes

2 medium russet potatoes, peeled and cut into 1 inch pieces
1 tablespoon butter
1 tablespoon cream
2-3 teaspoons white truffle oil
salt and pepper

Preheat the oven to 400 degrees. Boil the potatoes in salted water until fork tender. Warm the butter and cream. Drain the potatoes and transfer to a bowl. With a hand mixer, whip the cream and butter into the potatoes. Stir in the truffle oil, salt and pepper to taste. Divide the potatoes between two oven safe ramekins. Bake for 30 minutes until the tops begin to get golden brown.

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