BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

POTATOES, MASHED GARLIC with Truffle oil

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Ingredients:

  • 4 each starchy potatoes such as Russets, cut into 2” cubes

  • 1 whole bulb garlic, peeled, cut in half and cleaned of sprout
  • As needed water just to cover
  • 2 teaspoons sea salt for cooking water

    2 tablespoons EVOO

  • As needed coriander
  • 1 teaspoons white truffle salt if available
  • 1 cup heavy cream, warm
  • 3 tablespoons parsley, minced

Method:

Place prepared potatoes and garlic in large stockpot and add enough water to cover plus 1”; add salt and cook until tender, approximately 20- 25 minutes. Drain and mash by hand for rustic results. Add EVOO, seasonings, truffle salt and cream. Add parsley. At plate up, add a 1-2 drops truffle oil to top of each serving.






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