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There is no better way to eat mashed potatoes than with truffles.
Find out about
Potato Hints, Tips,
and Information,
Sweet Potato
Tips
or
History of Potatoes
and more great
Potato Recipes.
Don't forget to check out my
Cabernet Filet Mignon dinner menu which includes these
Truffled Mashed Potatoes.
Truffled Mashed Potato Recipe
Recipe Type:
Potatoes,
Truffle,
Truffle Oil
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 20 min
Ingredients:
4 pounds white
potatoes, peeled, cut into 1-inch pieces*
1 cup half and half
cream
1/2 to 1/3 cup butter, room temperature
1 tablespoon white
truffle oil
Coarse salt or sea salt and freshly-ground black pepper to taste
1 teaspoon chopped
black truffle (optional)*
* Russet potatoes make the best mashed potatoes.
Preparation:
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. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
Mash potatoes with a potato masher or
potato 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. If you don't have one and would like to purchase
a
potato ricer, check out
What's Cooking America's Kitchen Store.
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 and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to a serving bowl and serve.
Makes 6 to 8 servings.
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