For your Williamsburg family thanksgiving, I recommend keeping it simple. Even if you’re no culinary expert, these potatoes are easy, and truffle oil makes it fancy tasty. Open up a bottle of Wild Turkey to keep it festive, or make this. Put on a record, and whip up these bad boys. People will be all like, damn, them’s good taters.
2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
4 large cloves garlic, peeled and halved
2-3 Tbs. truffle oil
1 Tbs. finely chopped parsley
1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan or one of those aluminum things you get at the bodega. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork or a chopstick or something. Drain, but hold on to 1 cup of that liquid potato gold.
2. Pour another drink.
3. Return potatoes and garlic to saucepan; mash with cooking water you held on to until smooth and mashed potatoey. Stir in truffle oil and parsley, and season with salt and pepper.
Careful with the truffle oil, less is more. I can’t say the same for the Wild Turkey.
Happy Thanksgiving, friends.