Truffled Mashed Potatoes

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Recipe From foodnetwork.com

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

Recipe From cooking.nytimes.com

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
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Calories186
UnsaturatedFat3 grams
Carbohydrate21 grams
Fat10 grams
Fiber3 grams
Protein3 grams
SaturatedFat6 grams
Sodium432 milligrams
Sugar2 grams
TransFat0 grams

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



Truffled Mashed Potatoes image

Recipe From epicurious.com

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.


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.

Recipe From marthastewart.com

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.


TRUFFLED CRUSHED POTATOES



Truffled crushed potatoes image

Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion

Recipe From bbcgoodfood.com

Provided by Jane Hornby

Categories     Side dish

Time 30m

Number Of Ingredients: 5

400g floury potatoes , cut into large chunks
200ml milk
1 rosemary sprig, plus a few leaves
½-1 tsp truffle oil , depending on how much you like the taste
4 tbsp single cream
Calories261 calories
Fat9 grams fat
SaturatedFat5 grams saturated fat
Carbohydrate40 grams carbohydrates
Sugar7 grams sugar
Fiber3 grams fiber
Protein9 grams protein
Sodium0.17 milligram of sodium

Steps:

  • Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
  • Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.


TRUFFLED MASHED POTATOES



TRUFFLED MASHED POTATOES image

Recipe From epicurious.com

Categories     Christmas     Thanksgiving     Stuffing/Dressing

Yield 12

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. 2. Drain the potato slices and put them through a food mill or potato ricer. 3. 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. 4. Beat the browned butter and the creme fraiche or heavy cream into the potatoes. 5. 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 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.

Recipe From allrecipes.com

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
Calories266.3 calories
Carbohydrate47.1 g
Cholesterol15.5 mg
Fat7.4 g
Fiber7.1 g
Protein4.2 g
SaturatedFat3.9 g
Sodium541.2 mg
Sugar10 g

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.




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  2. In large saucepan, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Overcooking can cause the potatoes to become gummy.
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Garlic Mashed Potatoes with Truffle Oil & Thyme (Instant ...

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2018-11-16  · Cover the pot and reduce the heat to maintain a simmer for 20 to 25 minutes. When done, the potatoes should be very easily pierced with a knife (see notes for Instant Pot method). Use a slotted spoon to transfer the potatoes to a large mixing bowl. Add the non-dairy milk, vegan butter, salt, pepper, and truffle … ...
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  1. Preheat your oven to 400F degrees. Carefully peel the outermost layer of the garlic heads, keeping the cloves attached at the bottom. Use a sharp knife to slice off the very tips of each clove and drizzle with olive oil. Use your hands or a brush to coat the heads completely.
  2. Preheat your oven to 400F degrees. Carefully peel the outermost layer of the garlic heads, keeping the cloves attached at the bottom. Use a sharp knife to slice off the very tips of each clove and drizzle with olive oil. Use your hands or a brush to coat the heads completely.
  3. Place the garlic cloves in a loaf pan and cover it with aluminum foil. This method roasts and steams the garlic cloves at once. Roast for 40 minutes, until the garlic is lightly golden and soft. Remove the garlic from the oven and set it aside to cool.
  4. Peel the potatoes and slice them into quarters. Put the potatoes in a large stockpot and cover with at least an inch of water. Add a dash of salt and bring to a boil. Cover the pot and reduce the heat to maintain a simmer for 20 to 25 minutes. When done, the potatoes should be very easily pierced with a knife (see notes for Instant Pot method).
  5. Use a slotted spoon to transfer the potatoes to a large mixing bowl. Add the non-dairy milk, vegan butter, salt, pepper, and truffle oil.
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  1. Clean your red potatoes well. I like to use a my kitchen cleaning brush that is only designated for scrubbing/cleaning my foods.
  2. Clean your red potatoes well. I like to use a my kitchen cleaning brush that is only designated for scrubbing/cleaning my foods.
  3. Next, remove all of your bruised areas and spuds from your potatoes (I use a peeler for this task in order to make it easier for myself, and to prevent cutting off too much of the potato).
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Oct 23, 2013 - Get Truffled Mashed Potatoes Recipe from Food Network. Oct 23, 2013 - Get Truffled Mashed Potatoes Recipe from Food Network. Oct 23, 2013 - Get Truffled Mashed Potatoes Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe … ... Show details


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