TRUFFLE OIL POMME PURéE
Everyone loves mashed potato - but it's hardly glamorous, is it? Gordon Ramsay's version is - and this is the classic creamed potato he serves in his restaurants
Provided by Gordon Ramsay
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Peel the potatoes and cut into even size dice so they all cook at the same time - about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan - they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
- Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.
Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
PURéE DE POMMES DE TERRE à LA TRUFFE
Steps:
- Combine the potatoes and coarse salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a mill; this will yield about 2 cups of potatoes.
- In a medium saucepan over low heat, warm the milk and 2 tablespoons of the butter until the butter has melted. Raise the heat to medium-low and stir in the potatoes, 1/4 cup of the truffle juice and 3 tablespoons of the remaining butter. Stir with a whisk until smooth.
- Add the remaining 1/4 cup truffle juice, the remaining 3 tablespoons butter and the chopped truffles. Season to taste with salt and pepper, and keep stirring until smooth. To keep warm for up to 30 minutes, dot with a little butter to keep a skin from forming, place a piece of plastic wrap directly on the surface, and keep the pan in a larger pan of slowly simmering water until ready to serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 16 grams, Fiber 46 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 401 milligrams, Sugar 1 gram, TransFat 1 gram
POMME PUREE
Pomme Puree is rich, decadent and velvety smooth mashed potatoes made extra luxurious with plenty of butter and cream.
Provided by Lee-Ann Grace
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Place the potatoes in a large heavy-based pot. Cover with cold water and season with extra salt and bring to a simmer.
- Simmer until potatoes are tender (but not falling apart).
- Drain potatoes, allow them to steam dry slightly then rice the potatoes (or press them through a fine sieve) and place them back into the original pot.
- Add butter and a few tablespoons of the cream to the potatoes and mix over very low heat to melt and incorporate, adding more cream as needed.
- Add parmesan cheese and salt to taste and serve.
Nutrition Facts : Calories 546 kcal, ServingSize 1 serving
TRUFFLED POMMES ANNA
It just so happens that my baby sister sent me some white truffle oil. And the next day in my new Cooking Light Magazine it had this recipe...I made it and it is to die for! Going to make this for xmas for sure! It says that a small amount of truffle oil infuses the shole dish with loads of earthy essence...
Provided by CIndytc
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
- 3. Drizzle butter into a 10 inch cast iron skillet coated with cooking oil. Arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture dirmly to pack down. Cook over medium-high heat for 6 minutes without stirring or moving.
- 4. Cover with foil, abnd bake at 4509 degrees for 20 minutes on bottom of rack in overn.
- 5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining thyme and herbs de provance. yum!
Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 295.6, Carbohydrate 22.9, Fiber 2.1, Sugar 1, Protein 2.2
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