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Truffle Butter
Learn how make your own truffle butter and try some recipes on for size. Truffle Butter

1 stick unsalted butter (room temp)
1.25 oz. fresh black truffles (minced)
course sea salt, to taste

In the bowl of an electric mixer place the butter and truffles. Mix on medium-high speed until thoroughly combined. Season the butter mix with salt and place into an airtight container, let set at room temp for several hours. The butter will keep in the refrigerator for three days, frozen for one month. Serve at room temp.

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Truffle Butter Mashed Potatoes
Recipe courtesy Eric Bechard of Opal

Serves 4-6

3 Yukon Gold potatoes (peeled and cut into chunks)
1/2 cup + 1 Tablespoon whole milk (warm)
4 Tablespoons heavy cream (warm)
2.5 Tablespoons unsalted butter (room temp)
3.5 tablespoons truffle butter (room temp)
To taste Salt/Pepper


Place potatoes in a large pot, cover with cold water and bring to a boil. Salt the water heavily and boil the potatoes over medium-high heat until tender, approximately 22 minutes. Drain the potatoes in a colander. Place potatoes in a 300 degree oven for about 4 minutes to completely dry.

Place potatoes back into the pot, using a potato masher, crush the potatoes. Add 1/4 cup plus 1 tablespoon of the milk and the unsalted butter. Continue to mash until the potatoes are smooth. Add the remaining 1/4 cup of milk, cream and truffle butter to the potatoes and mash until thoroughly blended. Season again with salt and pepper and serve hot.

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Use Your Truffle Butter

Chef Eric Bechard's recipe for truffle butter makes more than enough for infusing mashed potatoes. Should you get stuck in a potato rut, try these truffled comfort food variations.

• Dot the truffle butter on top of a chicken pot pie.
• Melt truffle butter over a simple vegetable side dish such as roasted Brussels sprouts.
• Finish risotto by mixing in slivers of truffle butter.
• Incorporate the butter into pan sauces for chicken or beef.
• Slather it on the slices of your next grilled cheese sandwich.
• Brush sliced artisan bread with truffle butter, toast it and top it with goat cheese and a pinch of lemon zest for a warm-weather bruschetta.