Crispy Yukon Potato "Truffles" with Truffle Cheese


  • 1 pound Idaho® Yukon Gold potatoes, peeled, boiled in salted water and passed through a food mill or ricer.
  • 2 eggs
  • 2 tablespoons truffle oil
  • Salt and freshly ground black pepper, as needed
  • 2 ounces truffle-infused cheese, brunoise
  • 2 eggs, beaten
  • 1 cup flour
  • 1 cup Panko breadcrumbs
  • Sea salt as needed


  1. Combine potatoes with eggs, truffle oil and salt and pepper.
  2. Using a 1-ounce ice cream scoop, form potato mixture into 12 pieces and set on a parchment-covered sheet tray.
  3. Press a cube of truffle cheese into center of each "truffle", then roll into a sphere.
  4. Dredge croquettes in flour, beaten eggs and breadcrumbs, then shallow fry in 350*F oil until golden brown on all sides. Drain on paper towels, sprinkle with sea salt and serve.
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Yield: 12 servings

Jason McClure
Matt's in the Market
Seattle, WA

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