Puréed Potatoes with Truffles

Purée de Pommes de Terre aux Truffes

Preparation info

  • Makes


    Side-Dish Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

American restaurants, from the corner diner to the most elegant and expensive establishments, have been going through a phase that involves serving lumpy mashed potatoes or, worse, mashed potatoes with the skin left on. How this deviant behavior came about I don’t know, but its justification may have had something to do with the peels being healthy and the lumps somehow being homey. But the real reason, I suspect, has been laziness.

While I try to be flexible in the kitchen, my tole