Truffled Mashed Potatoes Recipes

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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.

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 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.

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 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.

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