- 1 cup water
- 1/2 cup (1 stick) butter, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 cup all purpose flour plus additional for coating
- 2 large eggs
- 1 1/4 pounds Yukon Gold potatoes, peeled, cut into 2-inch cubes
- 2 teaspoons finely chopped black truffle
- 1 1/2 teaspoons white truffle oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- Vegetable oil (for deep-frying)
- Truffle oil is available at some supermarkets, specialty foods stores, and Italian markets.
- Bring first 3 ingredients to boil in heavy medium saucepan. Add 1 cup flour; stir over medium-high heat until mixture pulls away from edges of pan, about 1 minute. Transfer to medium bowl. Using electric mixer, beat dough 3 minutes. Add eggs 1 at a time, beating well between additions. Measure 1 1/2 cups dough and reserve (discard any remaining dough).
- Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Boil until tender, about 12 minutes. Drain. Press potatoes through ricer or food mill into large bowl. Add 1 1/2 cups reserved dough, chopped truffle, truffle oil, salt, and white pepper. Using electric mixer, beat dough on low speed to blend.
- Line baking sheet with parchment paper. Transfer dough to pastry bag fitted with 3/4-inch-diameter plain tip. Pipe dough in logs onto prepared sheet. Freeze until firm but not frozen, about 1 hour. Cut logs into 1 1/4-inch-long pieces. Toss in flour, return to sheet, cover, and freeze completely. DO AHEAD Can be made 1 week ahead. Store in airtight container; keep frozen.
- Pour enough oil into large saucepan to measure depth of 2 inches. Heat oil to 350°F. Working in batches, cook frozen potato pieces until cooked through and golden brown, stirring occasionally, about 3 minutes. Transfer to paper towels to drain. Sprinkle with salt and serve.