Creamy Truffle Mashed Potatoes Recipes

CREAMY TRUFFLE MASHED POTATOES

Steps:

• Fill a medium saucepan with potatoes, add water to cover; add salt. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Meanwhile, trim black skin from truffle with a paring knife, and finely chop, saving the trimmings. Using a truffle slicer or Japanese mandoline, thinly slice the truffle, and reserve.
• In a small saucepan, heat milk and butter over low heat until butter has melted. Drain potatoes into a colander. Put potatoes through a food mill, and transfer to an electric mixer fitted with a paddle attachment. On low speed, combine potatoes and milk mixture until no lumps remain; be careful not to beat any more than necessary. Add truffle butter, and combine.
• In a small skillet over medium heat, saute leeks in 2 tablespoons olive oil until tender, about 2 to 3 minutes. Season with salt and pepper. Add reserved truffle trimmings, and saute; for about 1 minute, until truffle is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes, and combine. Remove to a serving bowl, and sprinkle with remaining teaspoon chives. In the same skillet over medium-low heat, quickly saute; sliced truffles in remaining tablespoon olive oil for about 1 minute. Garnish potatoes with sliced truffles, and serve immediately.

TRUFFLED MASHED POTATOES

Steps:

• Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
• Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
• To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

TRUFFLED MASHED POTATOES

Steps:

• Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
• Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
• Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.

LUXURIOUS TRUFFLE OIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot, cover with water and boil until tender (but not falling apart) then drain and return to the same pot (but with the heat off).
• Using a potato ricer or masher, mash the potatoes until smooth.
• Add in salted butter, sour cream, parmesan cheese, and garlic powder and mix to combine.
• Turn the heat back on to low, and gradually mix in milk until you achieve the desired consistency and mash is warmed through.
• Gradually mix in truffle oil and salt and pepper to taste then serve.

BUTTERY MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

TRUFFLED MASHED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Return to pot. Mash. Stir in remaining ingredients. Season to taste with salt and pepper.

TRUFFLE MASHED POTATOES

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.

TRUFFLED MASHED POTATOES

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

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.