MASHED POTATO TRUFFLES: DARK CHOCOLATE AND ORANGE #SP5
Official Contest Entry: Simply Potatoes 5Fix #SP5 Potatoes aren't just for savory dishes--they belong in dessert, too! This is a simple base recipe for indulgent candy truffles. I use chocolate and orange as my flavors here, but you can change flavors easily while keeping the basic amounts the same. For each 1/2 cup of mashed potatoes, you'll want: 1 cup of some kind of chocolate*, up to 2 Tb of fruit juice (zest too!) OR 1 tsp flavored extract like almond, then another cup of something to roll your truffles in (melted chocolate/white chocolate, shredded coconut, cocoa powder, crushed nuts). Want to make things look fancy? Add a few sprinkles, crushed potato chips, or a contrasting chocolate drizzle. *Note that "white" chocolate doesn't set like chocolate does. If you want to use it for your filling, allow 3 hours to chill in a freezer, then thaw and form balls, OR follow the recommended amounts but also add 2 cups shredded coconut to help thicken and chill normally.
Provided by Just Garlic
Categories Candy
Time 1h20m
Yield 8-10 truffles, 4-5 serving(s)
Number Of Ingredients 3
Steps:
- In a mixing bowl, combine well the mashed potatoes, the zest of one navel orange, and the juice of half of the orange.
- Melt 1 cup of the chocolate chips either in a double boiler, or by heating in the microwave for approximately 1.5 minutes, stirring every 25-30 seconds.
- Once the chocolate is thoroughly melted, add it to the potato mixture, stir well to combine, then allow the mix to chill in the refrigerator for 30-60 minutes, or until a scooped portion of the mix can be easily shaped (rolled in your hands).
- Line a baking sheet with wax paper. You're ready to form the truffles: scoop an approximately tablespoon-sized amount of the filling, and form into a ball by rolling with your hands. Set these on the wax paper, then allow the balls to chill in the refrigerator or freezer for another 30 minutes.
- Melt the remaining chocolate chips and dip the chilled filling balls to coat completely. The chocolate sets quickly, so work fast, and enjoy! These keep very well in the refrigerator and freezer and make great gifts.
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.
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.
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
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
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 MASHED POTATOES
Provided by Mark Risley
Categories Mushroom Potato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 7
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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