Truffled Garlic Red Mashed Potatoes Recipes

ROASTED GARLIC TRUFFLE MASHED POTATOES

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.

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.

RED GARLIC MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, steak seasoning, garlic powder, sugar, and remaining garlic. Mix potatoes with an electric mixer until smooth.

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

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.

MASHED POTATOES WITH WHITE TRUFFLE OIL

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.

BRIE MASHED POTATOES

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender; drain. , In a large bowl, mash the potatoes with milk, cheese, butter, thyme, salt and pepper.

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.

TRUFFLED MASHED SWEET POTATOES

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.

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.