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.
TRUFFLED MASHED POTATOES
These fluffy vegan mashed potatoes are infused with the intense and savory flavor of truffle oil. They're perfect on their own or smothered in you favorite vegan gravy.
Provided by Alissa Saenz
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover them with water.
- Place the pot over high heat and bring the water to a boil.
- Allow the potatoes to cook for 12 to 14 minutes, just until fork tender. Don't overcook them.
- Remove the potatoes from heat and drain them into a colander.
- Return the potatoes to the pot. Add the vegan butter, 1/2 cup of milk, garlic, truffle oil, and salt.
- Mash the potatoes to your desired consistency with a potato masher. Add up to an additional 1/2 cup of milk, as needed.
- Taste-test and season with additional salt and pepper to taste.
- Serve with chives and vegan gravy, if desired.
Nutrition Facts : ServingSize 1 cup (1/6 of recipe), Calories 195 kcal, Carbohydrate 37.7 g, Protein 4.9 g, Fat 3.2 g, SaturatedFat 0.5 g, Sodium 424 mg, Fiber 5.7 g, Sugar 3.8 g
ROASTED GARLIC TRUFFLE MASHED POTATOES
Roasted garlic truffle mashed potatoes are an easy gourmet twist on a classic comfort food. It's a perfect side dish for Thanksgiving, Christmas, or any cozy cool weather meal!
Provided by Caroline Lindsey
Categories Side Dish
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 419 kcal, Carbohydrate 44 g, Protein 6 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 28 mg, Sodium 608 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
TRUFFLED MASHED POTATOES
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
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
PASTA WITH TRUFFLE CREAM SAUCE
Steps:
- Cook the past in a tall pot of boiling water.
- Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
- While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
- Mix into the melted butter the Parmigiano cheese and cream.
- Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
- Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
- Serve additional grated Parmigano cheese to pass around the table also.
CREAMY MASHED POTATOES - FOR 2
Tasty, no-fail recipe. My husband loves these and so do I! We love them so much that no restaurant mashed potatoes can ever do! Use more garlic if you like and you can also add more pepper or a little smoked paprika. Use regular salt and it's good, using truffled salt makes it OH SO GOOD! So good, so easy! Portion size is perfect for 2 people
Provided by Steph KP
Categories Potato
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Fill a pot with water, turn on burner to boil.
- Smash and peel garlic cloves. Add to water as it's heating
- Bring a pot of water to boil.
- Cut and peel potatoes (smaller pieces result in shorter cooking time.
- Add potatoes to boiling water and cook until fork tender (usually about 20 mins).
- Pour contents of pot into a colander to drain potatoes.
- Pour drained potatoes back into warm pot.
- Add butter (more is usually better, but you can get away with adding 1 tbs), 1-2 turns of the pot of heavy cream (turns into 2-3 tbs of heavy cream), 1 1/2 tsp salt (truffle salt is great if you have it), and a pinch of pepper.
- Mash to combine, serve warm.
CREAMY TRUFFLE MASHED POTATOES
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
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
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 45m
Yield 6 cups or 12 servings
Number Of Ingredients 7
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 CRUSHED POTATOES
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
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
TRUFFLED MASHED POTATOES
Provided by The Hearty Boys
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
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
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
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
Steps:
- Peel the potatoes and place in a pot. Cover the potatoes will water and cook for about 20 minutes, or until they are tender but not falling apart.
- Drain the potatoes and place into a mixing bowl. Start with a masher to break up the potatoes. Mix in the butter and whipping cream. Using a mixer, whip the potatoes until they are 'whipped' and fluffy. Season with salt and pepper.
- Grate the whole truffle into the mashed potatoes and mix. Save some to truffles to garnish when placing into the serving bowl.
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- Place potatoes and a dash of salt in a medium saucepan. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or under tender. Cool slightly.
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- Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat.
- Drain potatoes, return to the pot along with butter, and cook over low heat until butter is melted.
- Using a hand-held potato masher, smash potatoes until butter is incorporated, leaving some lumps.
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- Place back in the pot and mash (with a potato masher) in the butter, sour cream, butter, cream, truffle oil, truffle zest, ans salt. Be careful not to over mash or the potatoes will become gluey.
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Servings 8Estimated Reading Time 3 minsCategory Side Dish
- This recipe is really all about you, I prefer to taste as I go along adding a bit at a time of the ingredients listed above until I have the flavor and texture that I'm looking for. For example it you want the potatoes thicker, use less milk, thinner use more milk. If you want a subtler truffle flavor use just a little truffle pate, if you want to bask in it's glory use more (I'm more on the heavier hand). Salt is the same. The listed amounts are about my sweet spot but you need to enjoy YOUR best mashed potato life!
- Peel and cut the potatoes into rough chunks a bit smaller than 1 inch. They don't have to perfect at all but the more consistent the size the more evenly they will cook.
- (Optional) Pass the cooked potatoes through a ricer into a large bowl. I prefer to rice my potatoes before whipping the ingredients together briefly to maintain a fluffier texture but this is completely optional. Everyone has their family preferences on how to make mashed potatoes.
- If you haven't already, chop the sage leaves and very thinly slice the garlic (as thin as you can make it)
CREAMY TRUFFLE MASHED POTATOES - A PLEASANT PALATE
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Servings 8Total Time 40 mins
- Peel potatoes. Use a spoon to dig out nicks, so the potatoes are smooth. Place Potatoes in a large pot (5 Qt +). Fill pot with cold water then bring to boil. Boil potatoes for 20-25 minutes. They are done when you can easily pierce them with a fork.
- While your potatoes boil, peel you garlic and roast in the oven. I use a small baking dish. Your garlic is done when it is a dark brown color (about 5 minutes). Mince the roasted garlic and set aside.
- Drain your potatoes and transfer into stand mixer with whisk attachment. Break apart potatoes with a spoon. Whisk on low for 30 seconds then turn it up to medium. Slowly drizzle in milk and cream. In small increments add in butter. Finally add minced garlic, salt, pepper, and truffle oil.
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- Peel about 1/3 of the potatoes and discard their skin (optional). For the rest of the potatoes, wash and scrub them until clean. Quarter all of the potatoes.
- Once water is boiling, add the potatoes to the pot and boil until a fork easily goes through the potato, about 20 minutes. Drain them and add them back to the same pot.
- Mash the potatoes using a hand held masher. Their skins should easily dissolve and mash into the rest of the potatoes.
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