Truffled Mashed Potatoes Recipes

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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 POTATOES



Truffled Mashed Potatoes image

I found this on line. I had just purchashed a truffle came up with a couple of recipes went on a search to see how to store them. And came to this wonderful sight whatscookingamerica.net

Provided by Rita1652

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs russet potatoes, peeled, cut into 1 inch pieces
1 cup half-and-half cream
1/4 lb butter, room temperature
1/8 lb cream cheese, room temperature
1 tablespoon white truffle oil
kosher salt, to taste
fresh ground black pepper
1 teaspoon black truffle, shaved (optional)

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.

Nutrition Facts : Calories 454.1, Fat 23.6, SaturatedFat 14.8, Cholesterol 66, Sodium 171.6, Carbohydrate 54.9, Fiber 6.7, Sugar 2.5, Protein 8.2

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

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.

MASHED POTATO TRUFFLES



Mashed Potato Truffles image

Provided by Sunny Anderson

Categories     dessert

Time 1h

Yield 18 truffles

Number Of Ingredients 9

1 1/2 cups semisweet chocolate chips
1/4 cup almond milk or light cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Pinch kosher salt
1/2 cup plain mashed potatoes, at room temperature
1/3 cup cocoa powder
1/3 cup chopped pistachios
1/3 cup lightly toasted coconut

Steps:

  • For the truffles: Set up a double boiler over low heat. Add the chocolate chips, almond milk, sugar, vanilla and salt. Cook, stirring occasionally, until the chips are melted and the mixture is well blended. Remove from the heat and stir in the mashed potatoes until completely incorporated.
  • Transfer the mixture to a loaf pan or small baking dish and refrigerate until firm, about 30 minutes.
  • For the coatings: Pour the cocoa, pistachios and toasted coconut into separate small bowls.
  • Using a tablespoon measure or small scoop, scoop out a ball from the chocolate mixture and roll between the palms of your hands. Place in the desired coating, rolling it around to coat, then transfer to a baking sheet. Repeat with the remaining chocolate mixture and coatings.
  • Store in an airtight container in the refrigerator for up to 1 week.

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.

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.

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 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.

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

These are so good!! I kinda made it up myself as I went along, but i'm sure i'm not original here. It's beautiful when you pile some of the mushrooms on top of the potatoes and they are excellent and easy- once you find truffle oil!

Provided by nikki2823

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1/4-1/2 cup truffle oil
3 potatoes
24 ounces button mushrooms
1 large shallot
3 -4 tablespoons butter or 3 -4 tablespoons margarine

Steps:

  • Boil potatoes.
  • Chop up mushrooms and shallot.
  • Saute shallot in truffle oil -medium heat.
  • Add mushrooms- it will be a very wet, but that will go to the potatoes to keep them moist. if you use fancier mushrooms (portabello, shitake, crimini it will probably taste even better).
  • mash potatoes.
  • add in 3-4 tablespoons of butter.
  • add in the mushroom/shallot mixture and all the water it will be sitting inches.

Nutrition Facts : Calories 242.7, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 80.6, Carbohydrate 34.7, Fiber 5.3, Sugar 4.2, Protein 9

TRUFFLED CRUSHED POTATOES



Truffled crushed potatoes image

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

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

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.

Nutrition Facts : Calories 261 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium

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