Mashed Potatoes Truffle Oil Recipes

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TRUFFLE MASHED POTATOES



Truffle Mashed Potatoes image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

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

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



Truffled Mashed Potatoes image

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

Provided by Rita1652

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

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)

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.

Nutrition Facts : Calories 454.1, Fat 23.6, SaturatedFat 14.8, Cholesterol 66, Sodium 171.6, Carbohydrate 54.9, Fiber 6.7, Sugar 2.5, Protein 8.2

ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN



Roasted Red Potatoes with Truffle Oil and Parmesan image

The truffle oil tastes amazing with these simple cheesy potatoes. My mom bought me some truffle oil at a farmers' market and I came up with this recipe to use it. You can substitute vegetable oil, and still enjoy the parsley and Parmesan combination.

Provided by Lil' Punkin

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 6

nonstick cooking spray
4 medium red potatoes, cut into 1/2-inch cubes
⅓ cup diced yellow onion
3 tablespoons truffle oil
2 tablespoons chopped fresh parsley
⅓ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
  • Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
  • Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
  • Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 35.5 g, Cholesterol 5.9 mg, Fat 12.8 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 116.3 mg, Sugar 2.8 g

MASHED POTATOES WITH CHANTERELLES AND WHITE TRUFFLE OIL



Mashed Potatoes With Chanterelles and White Truffle Oil image

Sounds a bit decadent but it's not, especially if you find fresh chanterelles growing in your yard. Just a tiny drop or two of white truffle oil will send your mashed potatoes over the edge, with or without the extravagant mushrooms! Splurge, you deserve it!

Provided by Penny Stettinius

Categories     Potato

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

10 -12 new potatoes
15 -20 fresh chanterelle mushrooms
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
2 -4 tablespoons butter
1 teaspoon white truffle oil
1 cup chicken broth
kosher salt
fresh ground white pepper

Steps:

  • Boil the potatoes until very soft, drain and return to the pot.
  • Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
  • Heat a frying pan and add the olive oil.
  • Saute the mushrooms and garlic and season with salt and pepper.
  • When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.

Nutrition Facts : Calories 904.3, Fat 26.6, SaturatedFat 9.6, Cholesterol 30.5, Sodium 519.6, Carbohydrate 150.9, Fiber 19, Sugar 7.1, Protein 20.2

ROASTED GARLIC TRUFFLE MASHED POTATOES



Roasted Garlic Truffle Mashed Potatoes image

Roasted garlic truffle mashed potatoes are an easy gourmet twist on a classic comfort food. It's a perfect side dish for Thanksgiving, Christmas, or any cozy cool weather meal!

Provided by Caroline Lindsey

Categories     Side Dish

Time 40m

Number Of Ingredients 9

1 head garlic (you will have some leftover)
2 tbsp olive oil
2.5 lbs russet potatoes (about 2-3 large potatoes, peeled and cut into 1.5" cubes)
1/2 cup chicken broth
1/4 cup heavy cream
2 tbsp butter
4 tbsp truffle oil
1 tsp kosher salt
1 tsp freshly ground pepper

Steps:

  • Prehead oven to 400 degrees. Cut off the top of the head of garlic to expose the open tips of the cloves. Place on a piece of aluminum foil and drizzle with 1-2 tbsp olive oil, making sure it soaks down into the open cloves. Wrap the foil around the head of garlic to make an enclosed foil packet, and roast in the oven for 30 minutes. Remove from oven to cool.
  • While garlic is roasting, cover the potato cubes with cold water in a large pot and put on the stove on high heat to boil. Once the water begins boiling, turn down the heat to medium high and continue boiling for 15-20 minutes or until potatoes pierce easily with a fork.
  • Drain the potatoes and return to the pot. Mash 4 cloves of the roasted garlic into a paste and mix into potatoes, along with chicken broth, cream, butter, 3-4 tbsp truffle oil, salt, and pepper. Mash until fluffy. Use more garlic if you'd like, (you have a whole head!) but beware of overpowering the truffle oil! - I'd taste it first as written before deciding whether to add any more.
  • Add more salt and pepper if you'd like, to taste. Drizzle a little extra truffle oil on top of the potatoes before serving, if desired.

Nutrition Facts : Calories 419 kcal, Carbohydrate 44 g, Protein 6 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 28 mg, Sodium 608 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

MASHED POTATOES WITH WHITE TRUFFLE OIL



Mashed Potatoes with White Truffle Oil image

Tender yellow potatoes mashed with garlic and drizzled with truffle oil - a positively ambrosial side dish for holiday meals or as a vegetarian entrée paired with other vegetables and fruit.

Time 45m

Yield Serves 6

Number Of Ingredients 8

2 1/2 pounds Yukon Gold potatoes
1 cup whole milk
4 cloves garlic, finely chopped (1 1/2 teaspoons)
1/4 cup unsalted butter, cut into pieces and softened
1/4 fine sea salt, plus more as needed
1/4 teaspoon ground black pepper
2 teaspoons white truffle oil, to taste
1 tablespoon chopped chives, finely sliced (for garnish)

Steps:

  • Put whole potatoes in a saucepan and add enough cold water to cover.
  • Bring to a boil, reduce heat and simmer, uncovered, until fork tender, 15 to 20 minutes.
  • While potatoes are cooking, heat milk and garlic in a small saucepan over medium heat.
  • Bring to a boil then reduce to a simmer and cook for 10 minutes.
  • Remove from heat and add pieces of butter.
  • Drain potatoes, remove skins and return to pot over medium heat.
  • Mash potatoes with a potato masher or fork.
  • Then add garlic-milk mixture and mash until combined well.
  • Season with salt and pepper to taste.
  • Drizzle mashed potatoes with truffle oil and garnish with chives.

Nutrition Facts : Calories 270 calories, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 125 milligrams, Carbohydrate 36 grams, Protein 6 grams

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

These fluffy vegan mashed potatoes are infused with the intense and savory flavor of truffle oil. They're perfect on their own or smothered in you favorite vegan gravy.

Provided by Alissa Saenz

Categories     Side Dish

Time 30m

Number Of Ingredients 8

3 pounds golden potatoes, (peeled and cut into 2-inch pieces)
1/4 cup vegan butter
1/2 to 1 cup unflavored and unsweetened non-dairy milk
1 garlic clove, (minced)
1 tablespoon white truffle oil
1 teaspoon salt, (plus more to taste (I actually used 1 1/2 teaspoons))
Black pepper to taste
Chopped fresh chives, ((optional), for serving)

Steps:

  • Place the potatoes into a large pot and cover them with water.
  • Place the pot over high heat and bring the water to a boil.
  • Allow the potatoes to cook for 12 to 14 minutes, just until fork tender. Don't overcook them.
  • Remove the potatoes from heat and drain them into a colander.
  • Return the potatoes to the pot. Add the vegan butter, 1/2 cup of milk, garlic, truffle oil, and salt.
  • Mash the potatoes to your desired consistency with a potato masher. Add up to an additional 1/2 cup of milk, as needed.
  • Taste-test and season with additional salt and pepper to taste.
  • Serve with chives and vegan gravy, if desired.

Nutrition Facts : ServingSize 1 cup (1/6 of recipe), Calories 195 kcal, Carbohydrate 37.7 g, Protein 4.9 g, Fat 3.2 g, SaturatedFat 0.5 g, Sodium 424 mg, Fiber 5.7 g, Sugar 3.8 g

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds large Yukon Gold potatoes
1 1/2 cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

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 SWEET POTATOES



Truffled Mashed Sweet Potatoes image

An easy-to-make crowd-pleaser. The truffle oil gives the dish an exotic flavor. I use white truffle oil, but black is probably good, too.

Provided by PERRY62

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 25m

Yield 6

Number Of Ingredients 6

3 large sweet potatoes, peeled and chopped
3 tablespoons butter
2 tablespoons chicken bouillon granules
1 tablespoon ground black pepper
1 ½ teaspoons white truffle oil
1 teaspoon garlic powder

Steps:

  • Bring a large pot of water to a boil; add sweet potatoes and cook until tender, about 15 minutes. Drain water and return sweet potatoes to pot; mash until smooth. Stir butter, chicken bouillon granules, black pepper, truffle oil, and garlic powder into mashed sweet potatoes until smooth.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 47.1 g, Cholesterol 15.5 mg, Fat 7.4 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 3.9 g, Sodium 541.2 mg, Sugar 10 g

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Provided by Mark Risley

Categories     Mushroom     Potato     Side     Thanksgiving     Vegetarian     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 7

4 pounds white potatoes, peeled, cut into 1-inch pieces
1 cup half and half
1/4 cup (1/2 stick) butter
1/4 cup olive oil
1 tablespoon white truffle oil*
1 teaspoon chopped black truffles (optional)*
*White truffle oil and black truffles are available at Italian markets, specialty foods stores and some supermarkets.

Steps:

  • Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add half and half, butter, olive oil and truffle oil. Mash until smooth. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to bowl and serve.

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

3 pounds red skin potatoes, cut into 2-inch dice
1 1/2 cups light cream
6 tablespoons butter
2 garlic cloves, minced (1 tablespoon)
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons truffle oil

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.

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