Truffle Mashed Potatoes Recipes

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.

TRUFFLE MASHED POTATOES

Steps:

• Peel the potatoes and place in a pot. Cover the potatoes will water and cook for about 20 minutes, or until they are tender but not falling apart.
• Drain the potatoes and place into a mixing bowl. Start with a masher to break up the potatoes. Mix in the butter and whipping cream. Using a mixer, whip the potatoes until they are 'whipped' and fluffy. Season with salt and pepper.
• Grate the whole truffle into the mashed potatoes and mix. Save some to truffles to garnish when placing into the serving bowl.

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.

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:

• 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

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:

• 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

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.