Chef Jose Garces of Philadelphia taught us how to fold truffle oil into rustic, skin-on smashed fingerlings (already enriched with butter and cream) to make them even more irresistible. The oil adds a deep, earthy flavor that perfectly complements potatoes—great with a strong cocktail like our Old Fashioned recipe.
We featured this recipe in our Suckling Pig for the Holidays menu.
- Yield: 10 to 12 servings
- Difficulty: Easy
- Total: 1 hr
- Active: 10 mins
- 5 pounds fingerling potatoes
- 8 tablespoons unsalted butter (1 stick)
- 1 cup heavy cream
- 1/4 cup white truffle oil
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes.
- Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted. Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps. Add cream, truffle oil, salt, and pepper and fold together. Taste and adjust seasoning as desired.