Black Truffle Oil Mashed Potatoes
Mashed potatoes make the perfect side to many dishes. They can be doctored up in a number of ways, and our favorite as of late is to mash them with our black truffle oil. Truffle oil is strong; a little goes a long way, so you don’t need much to give these potatoes incredible flavor. Serves 4 to 6 as a side.
- 2 lbs. Yukon Gold potatoes, quartered
- 1/4 cup milk
- At least 2 1/2 tsp. Sigona’s Black Truffle Oil, divided
- Salt and pepper, to taste
- 2 Tbsp. minced parsley, optional
Directions: To a medium pot, add potatoes and cover with cold water by about 2 inches. Add salt to the water and bring to a boil over high heat. Reduce heat and simmer over medium-low for about 20 to 25 minutes or until fork tender. Drain.
Return potatoes to the pot with milk, 2 teaspoons truffle oil, salt and pepper. Using a potato masher, mash the ingredients together to reach the consistency desired. Stir in all but about 1 teaspoon of the minced parsley. Taste potatoes; season with additional truffle oil, salt or pepper if needed. Transfer potatoes to a serving dish.
Drizzle the remaining half teaspoon of truffle oil over the top of the mashed potatoes, sprinkle with remaining minced parsley and serve.
Fiddlehead Ferns and Whole Wheat Pasta
This is an exquisite recipe including fiddlehead ferns, which are a hard-to-find spring favorite—fiddleheads add a touch of wildness to the overall flavor. Recipe courtesy of Emeril Lagasse.
- 1 pound fiddlehead ferns
- 1 pound whole wheat pasta
- 3 tablespoons Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 green onions, thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon Sigona’s Black Truffle Olive Oil
- Salt and freshly ground pepper
- Grated Parmesan, for garnish
In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).
Drop whole wheat pasta into the same pot of boiling water used for fiddleheads. Boil for 3 to 5 minutes or until al dente.
Meanwhile, in a large skillet, heat olive oil. Sauté fiddlehead ferns, green onions, and red pepper flakes for 2 minutes and lightly season. Drain pasta and add to skillet. Toss with truffle oil and salt and pepper. Divide pasta among 4 plates and garnish with grated cheese.
– Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.