Truffled Mashed Potatoes
How To Make Truffled Mashed Potatoes - Mashed Potato Recipe


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There is no better way to eat mashed potatoes than with truffles!

Truffled Mashed Potatoes

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:

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.

This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

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. NOTE: Boiled potatoes left in water will start to jellify and may even increase in volume, becoming swollen and watery. That is why 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 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.

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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