Mashed Potatoes With Truffles 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.

MASHED POTATO TRUFFLES



Mashed Potato Truffles image

Provided by Sunny Anderson

Categories     dessert

Time 1h

Yield 18 truffles

Number Of Ingredients 9

1 1/2 cups semisweet chocolate chips
1/4 cup almond milk or light cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Pinch kosher salt
1/2 cup plain mashed potatoes, at room temperature
1/3 cup cocoa powder
1/3 cup chopped pistachios
1/3 cup lightly toasted coconut

Steps:

  • For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated.
  • Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes.
  • For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls.
  • Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings.
  • Store in an airtight container in the refrigerator for up to 1 week.

TRUFFLE MASHED POTATOES



Truffle Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

2 3/4 pounds Yellow Finn or russet potatoes, peeled and cut into uniform pieces (about 2 inches wide)
3/4 cup unsalted butter, cut into pieces
1/4 to 1/3 cup half-and-half
2 ounces black truffle, thinly sliced
Coarse salt and freshly ground white pepper, to taste

Steps:

  • Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return them to the pan.
  • Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates. Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher. Add the butter, working it into the potatoes until blended.
  • In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor. Add the mixture to the potatoes slowly, stirring gently, until desired consistency. Do not overmix the potatoes. Season with salt and pepper, cover, and set aside to keep warm.

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.

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

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

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Categories     Milk/Cream     Potato     Side     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 pounds russet potatoes, peeled, sliced 1/4 inch thick
1/3 cup warm whole milk
1/3 cup crème fraîche or sour cream
2 tablespoons chopped fresh chives
1 1/2 teaspoons truffle oil

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.

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.

MASHED POTATO TRUFFLES: DARK CHOCOLATE AND ORANGE #SP5



Mashed Potato Truffles: Dark Chocolate and Orange #SP5 image

Official Contest Entry: Simply Potatoes 5Fix #SP5 Potatoes aren't just for savory dishes--they belong in dessert, too! This is a simple base recipe for indulgent candy truffles. I use chocolate and orange as my flavors here, but you can change flavors easily while keeping the basic amounts the same. For each 1/2 cup of mashed potatoes, you'll want: 1 cup of some kind of chocolate*, up to 2 Tb of fruit juice (zest too!) OR 1 tsp flavored extract like almond, then another cup of something to roll your truffles in (melted chocolate/white chocolate, shredded coconut, cocoa powder, crushed nuts). Want to make things look fancy? Add a few sprinkles, crushed potato chips, or a contrasting chocolate drizzle. *Note that "white" chocolate doesn't set like chocolate does. If you want to use it for your filling, allow 3 hours to chill in a freezer, then thaw and form balls, OR follow the recommended amounts but also add 2 cups shredded coconut to help thicken and chill normally.

Provided by Just Garlic

Categories     Candy

Time 1h20m

Yield 8-10 truffles, 4-5 serving(s)

Number Of Ingredients 3

1/2 cup Simply Potatoes Traditional Mashed Potatoes
1 navel orange, zest and juice
2 cups dark chocolate chips, divided

Steps:

  • In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
  • Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
  • Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
  • Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
  • Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 45m

Yield 6 cups or 12 servings

Number Of Ingredients 7

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

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.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 432 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY TRUFFLE MASHED POTATOES



Creamy Truffle Mashed Potatoes image

This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

4 medium Idaho potatoes, (about 4 pounds), peeled, cubed, and rinsed
1 teaspoon coarse salt
1 medium black summer truffle, (about 1/2 ounce)
1 cup milk
4 tablespoons unsalted butter
1 ounce prepared truffle butter
1 cup chopped leeks, (2 leeks) white and pale green sections only
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground white pepper
1 tablespoon chopped chives

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.

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