Truffle Oil Pomme Purée Recipes
TRUFFLED POMMES ANNA
It just so happens that my baby sister sent me some white truffle oil. And the next day in my new Cooking Light Magazine it had this recipe...I made it and it is to die for! Going to make this for xmas for sure! It says that a small amount of truffle oil infuses the shole dish with loads of earthy essence...
Provided by CIndytc
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
- 3. Drizzle butter into a 10 inch cast iron skillet coated with cooking oil. Arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture dirmly to pack down. Cook over medium-high heat for 6 minutes without stirring or moving.
- 4. Cover with foil, abnd bake at 4509 degrees for 20 minutes on bottom of rack in overn.
- 5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining thyme and herbs de provance. yum!
Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 295.6, Carbohydrate 22.9, Fiber 2.1, Sugar 1, Protein 2.2
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.
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TRUFFLED POMMES PUREE - NIBBLEDISH
From nibbledish.com
Category EntreesEstimated Reading Time 3 mins
- A friend and I were co-hosting a dinner party at his place, and we were giggling like school kids about doing pommes purée à la joël robuchon or something equally poncy like that for the starch to go with the main course.
- In the end, the appeal of truffled mash kind of won out, and since the best mash (if I don't get crucified for calling Joël Robuchon's pommes purée a "mash") I ever had was at one of his l'ateliers anyway, we put as much fat as we could bear to into the potatoes since his ideal ratio is well, equal parts of potato to butter.Jokes aside, mashed potatoes are one of THE most satisfying (side) dishes on the face of the earth.
- They are ridiculously easy to make, and oh god the pleasure of licking the extra potato off the wooden spoon........The only point of contention I know about regarding potatoes is that the general view is that one should only boil the potatoes IN their skin, as this preserves the nutrients better (or something like that).
- And while this is found to have some truth in it according to the pile of food science books I've recently finished reading, I personally don't eat mashed potatoes for their nutritional content, and anyway smaller pieces cook faster. :P (Serves 6)Boil the potatoes until fork tender (yes, I go past the knife-being-inserted-with-no-resistance bit), whichever way you like - i.e. skin on or off, starting with cold water or hot, but whatever the case, PLEASE SALT YOUR WATER GENEROUSLY.When the potatoes are cooked through and on the verge of falling apart, drain the water from the pot, then return the pan to very low heat for a minute or two to steam the potatoes dry.Use a food mill or a potato ricer (NEVER USE A FOOD PROCESSOR OR BLENDER AS THIS WILL TURN YOUR POTATOES GLUEY!) and pass the potatoes into an appropriately sized mixing bowl - I like using one with at least the capacity for at least twice the amount of potatoes I have.
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