When I was in Key West last weekend, I found this amazing little spice shop. I love trying new things in the kitchen, and have been hankering to experiment with black truffles. It's a shame that you can only purchase them for the steep price of half of your soul and your firstborn at most stores. When I found this little packet of black truffle sea salt at the Spice & Tea Exchange of Key West for a portion of its normal price, I snatched it up. The next night, I decided to make Gruyere and black truffle sea salt mashed potatoes. And yes, they were exactly as fancy and delicious as they sound.
- Cut up and boil 1.5 lbs of Yukon potatoes for 15-20 minutes
- Drain and pat dry
- Add 3 tbsp butter, 1/4 c heavy cream, 1 tbsp garlic paste (or ~3 cloves), 1 small container of Greek yogurt, and 1/2 c of shredded Gruyere cheese
- Cream all ingredients together with a hand mixer until you achieve the desired texture
- Garnish with a generous pinch of black truffle sea salt, mix, and enjoy.