BLACK TRUFFLE OIL MASHED POTATOES RECIPES

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TRUFFLED MASHED POTATOES RECIPE - NYT COOKING



Truffled Mashed Potatoes Recipe - NYT Cooking image

Provided by Craig Claiborne And Pierre Franey

Total Time 45 minutes

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//schema.org, Calories 186, UnsaturatedFatContent 3 grams, CarbohydrateContent 21 grams, FatContent 10 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 6 grams, SodiumContent 432 milligrams, SugarContent 2 grams, TransFatContent 0 grams

TRUFFLED MASHED POTATOES RECIPE - FOOD.COM



Truffled Mashed Potatoes Recipe - Food.com 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

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

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, FatContent 23.6, SaturatedFatContent 14.8, CholesterolContent 66, SodiumContent 171.6, CarbohydrateContent 54.9, FiberContent 6.7, SugarContent 2.5, ProteinContent 8.2

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