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Truffled Mashed Potatoes

TRUFFLED MASHED POTATOES

i found this on line. i had just purchashed a truffle came up with a couple of recipes went on a search to see how to store them. and came to this wonderful sight whatscookingamerica.net

Time: 50 minutes

Steps:

  • simmer potatoes in large pot of boiling salted water about 20 to 30 minutes or until tender when pierced with a fork
  • remove from heat and drain
  • mash potatoes with a potato masher or ricer until there are no lumps
  • add half and half
  • blend well
  • add butter , cream cheese and truffle oil
  • season to taste with salt and pepper
  • transfer to a serving bowl and serve topped with shaved truffles , if desired


Truffled Mashed Potatoes image

Number Of Ingredients: 8

Ingredients:

  1. russet potatoes
  2. half-and-half cream
  3. butter
  4. cream cheese
  5. white truffle oil
  6. kosher salt
  7. fresh ground black pepper
  8. black truffle


TRUFFLED MASHED POTATOES

Recipe From cooking.nytimes.com

Provided by Craig Claiborne And Pierre Franey

Time 45m

Yield 6 cups or 12 servings

Steps:

  • Cut each potato into one-inch-thick slices. Put the slices in a casserole and add cold water to cover. Add salt to taste and bring to the boil. Cook about 30 minutes or until the potato slices are tender.
  • Drain the potato slices and put them through a food mill or potato ricer.
  • Put the butter in a skillet and let it melt. Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.
  • Beat the browned butter and the creme fraiche or heavy cream into the potatoes.
  • Cut the truffles into thin slices. Stack the slices a few at a time and cut them into thin strips, or batons. There should be about a quarter cup. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well. Serve hot.


Truffled Mashed Potatoes image

Number Of Ingredients: 7

Ingredients:

  • 6 large potatoes, about 4 pounds, peeled
  • Salt to taste, if desired
  • 1/4 pound or 1/2 cup plus 1 tablespoon butter
  • 1 1/2 cups creme fraiche or heavy cream
  • 2 black truffles, optional
  • Freshly ground pepper, preferably white, to taste
  • 1/2 teaspoon freshly grated nutmeg


TRUFFLE MASHED POTATOES

Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • Place whole unpeeled potatoes in a saucepan of cold water. Add salt, and bring to a boil. Reduce heat, and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain.
  • When cool enough to handle, peel potatoes, and put through a ricer or food mill fitted with the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heat-proof bowl, covered with aluminum foil, set over a pot of hot water. You may need to add additional hot milk to thin).
  • Just before serving, whisk 1/2 teaspoon truffle oil into potatoes. After serving potatoes, make a little well in each portion and drizzle 1/4 teaspoon oil on top.


Truffle Mashed Potatoes image

Number Of Ingredients: 6

Ingredients:

  • 4 (about 2 pounds) Yukon gold potatoes
  • Salt
  • 1 tablespoon unsalted butter
  • 1/2 cup hot milk, or more as needed
  • Freshly ground black pepper
  • 1 teaspoon white-truffle oil


TRUFFLED MASHED POTATOES

I found this on line. I had just purchashed a truffle came up with a couple of recipes went on a search to see how to store them. And came to this wonderful sight whatscookingamerica.net

Recipe From food.com

Provided by Rita1652

Time 50m

Yield 6-8 serving(s)

Steps:

  • Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
  • Mash potatoes with a potato masher or ricer until there are no lumps.
  • Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
  • Add butter, cream cheese and truffle oil.
  • Season to taste with salt and pepper.
  • Transfer to a serving bowl and serve topped with shaved truffles, if desired.


Truffled Mashed Potatoes image

Number Of Ingredients: 8

Ingredients:

  • 4 lbs russet potatoes, peeled, cut into 1 inch pieces
  • 1 cup half-and-half cream
  • 1/4 lb butter, room temperature
  • 1/8 lb cream cheese, room temperature
  • 1 tablespoon white truffle oil
  • kosher salt, to taste
  • fresh ground black pepper
  • 1 teaspoon black truffle, shaved (optional)


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