Truffled Fingerling Smashed Potatoes

Truffled Fingerling Smashed Potatoes
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  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons kosher salt
  • ¼ cup white truffle oil
  • 1 cup heavy cream
  • 8 tablespoons unsalted butter (1 stick)
  • 5 pounds fingerling potatoes

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...

View full recipe at Chow


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