Yields 6 cups
Ingredients3 tablespoons extra virgin olive oil
2 large yellow onions, small dice
1 tablespoon plus 2 1/8 teaspoons salt, divided
3 ½ pounds russet potatoes
1 cup sour cream
2 Tablespoons Sabatino Tartufi Truffle Butter
2 Tablespoons Sabatino Tartufi Truffle Peelings
- In large sauté pan, over low heat, heat the oil and add the yellow onions. Season with 2 teaspoons salt, and cook, stirring occasionally with a spatula, until the onions are caramelized, about 45 minutes.
- Meanwhile, peel and dice potatoes into half-inch rounds, making sure the potatoes are uniform in size. Place potatoes into a large pot. Cover with cold water, so the water is about 1 inch above all of the potatoes. Bring to a boil; add 2 tablespoons salt to the water. Reduce heat to medium. Continue cooking for about 35-40 minutes, until very tender. Remove from heat and drain liquid; return potatoes back to pot.
- Lightly mash the potatoes and add the sour cream. Be careful not to over mash, as this will lead to gluey potatoes! Using a spatula, fold in Sabatino Tartufi Truffle Butter, Sabatino Tartufi Truffle Peelings, and caramelized onions,
- Transfer to a serving bowl and top with the crispy shallots.
Bonus: Shave fresh truffles on top to further enhance this dish. We shaved 5 grams, but you can shave as little as 3 grams to make an impact!