featuring Black Truffle Sea Salt


  • 3 pounds yukon gold potatoes
  • 1/4 cup sour cream room temperature
  • 4 Tbsp. butter room temperature
  • 1/2 cup cream room temperature
  • ground pepper to taste
  • 4-6 tsp. OBTC Black Truffle Sea Salt
  • green onion to garnish


  1. Cut the potatoes in cubes. Add to a pot of boiling water along with a few large pinches of normal salt.
  2. Boil for 20-25 minutes, until potatoes can be easily pierced with fork. Drain thoroughly.
  3. Place back in the pot and mash in the butter, sour cream, cream and Black Truffle Sea Salt. Be careful not to over mash!
  4. Serve immediately and garnish with green onion.

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