Jul 14 2026
Restaurants›Rich Table›Black Truffle Recipe

Black Truffle Recipe

Inspired by Rich Table
Time45m
Serves4

CRÈME FRAÎCHE, POTATO

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Ingredients

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Potato & Truffle Base

Finish & Garnish

Method

Potato & Truffle Base

  1. 1

    Prepare potatoes

    Peel the Yukon Gold potatoes and cut into roughly 1½–2 cm (about 3/4 inch) cubes so they cook evenly. Rinse briefly to remove excess starch.

  2. 2

    Cook potatoes

    Place potatoes in a large pot and cover with cold water by about 2 cm. Add 1 tsp kosher salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 12–15 minutes depending on size.

  3. 3

    Warm dairy

    While potatoes cook, warm the milk and butter together in a small saucepan over low heat until butter melts and mixture is hot but not boiling. Remove from heat and stir in the crème fraîche until smooth. Keep warm.

  4. 4

    Drain and dry potatoes

    Drain the cooked potatoes in a colander and return them to the hot pot placed back on the still-warm stovetop for 1–2 minutes, shaking occasionally, to evaporate excess moisture. This helps produce a creamy but not watery result.

  5. 5

    Mash and combine

    Pass the potatoes through a ricer or mash with a potato masher until smooth. Immediately stir in the warm crème fraîche/milk/butter mixture until fully incorporated and silky. Season with remaining 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper, tasting and adjusting as needed.

  6. 6

    Add truffle

    Finely grate or thinly slice about two-thirds (approximately 13–15 g) of the black truffle and fold gently into the mashed potatoes so the truffle is distributed evenly. Reserve the remainder for garnish. If using truffle oil, stir in up to 1 tsp now for a more pronounced truffle aroma — use sparingly.

Finish & Garnish

  1. 7

    Plate and finish

    Spoon the truffled potato onto warm serving plates or into a serving dish, smoothing the surface with the back of a spoon.

  2. 8

    Garnish

    Make small dollops of the reserved crème fraîche over the top (use about 1–2 tbsp per serving). Thinly shave or grate the remaining fresh black truffle over each portion. Sprinkle the finely snipped chives evenly and finish with a light pinch of flaky sea salt and an extra crack of black pepper.

  3. 9

    Serve

    Serve immediately while warm. The dish pairs well with simple roasted proteins or as a luxurious vegetable side.

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