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
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
TRUFFLE MASHED POTATOES
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
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
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 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 SWEET POTATOES
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.
Provided by PERRY62
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 47.1 g, Cholesterol 15.5 mg, Fat 7.4 g, Fiber 7.1 g, Protein 4.2 g, SaturatedFat 3.9 g, Sodium 541.2 mg, Sugar 10 g
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.
TRUFFLE MASHED POTATOES
Steps:
- Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return them to the pan.
- Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates. Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher. Add the butter, working it into the potatoes until blended.
- In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor. Add the mixture to the potatoes slowly, stirring gently, until desired consistency. Do not overmix the potatoes. Season with salt and pepper, cover, and set aside to keep warm.
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
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
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.
TRUFFLED MASHED POTATOES
Steps:
- Peel the potatoes and cut them into chunks. Place in boiling salted water and cook until soft. Drain and put through a ricer
- While the potatoes are cooking. Add the half and half and the 6 tbsp butter to a saucepan. Cook until the butter melts. Take off the heat and add the truffle butter and let it melt. Stir in the Parmesan cheese.
- Pour the half and half butter mixture over the potatoes and stir to whip them. Season with salt and pepper to taste
TRUFFLED MASHED POTATOES
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
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
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4.4/5 (12)Category Cook Ahead of TimeCuisine AmericanEstimated Reading Time 2 mins
- I’ve published recipes for mashed potatoes before, but I just can’t stop, because truth be told, they are one of my favorite comfort foods. I make them all the time and everyone loves them (who wouldn’t love my cooking), but sometimes I want to take the humble mashed potato and make an elegant, upscale version. In this recipe, I show you a Truffle Mashed Potato that does just that. Truffles are pretty rare treat for me, reserved for special occasions, but on those occasions they are worth every penny. The aroma the truffle brings to the mashed potato is totally unique and absolutely delicious. So, if you’re ever looking to make an upscale comfort food, this is a great recipe for you. RECIPE FOR TRUFFLE MASHED POTATOES Recipe Overview & Keys to Success
- To make the best Truffle Mashed Potatoes, be aware of these few things When cooking the potatoes, start them off in room temperature water. That will help make sure the potato is cooked all the way through, without getting over-cooked outsides. It’s best to simmer the potatoes, rather than boiling. Again, that keeps them from over cooking; and you want to pull them out of the water once they are tender Potatoes can use a good amount of seasoning, and a good amount of butter/cream. So don’t skimp – especially if you’re pumping them up with truffle I sometimes make mashed potatoes up to an couple hours in advance – which is fine. But if you do, hold off on adding the truffle until the very last minute
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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.
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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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- 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.
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- 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.
- Remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. It is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
- Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher.
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