Best 5 Truffle Mashed Potatoes Recipes

CREAMY TRUFFLE MASHED POTATOES

Steps:

• Fill a medium saucepan with potatoes, add water to cover; add salt. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Meanwhile, trim black skin from truffle with a paring knife, and finely chop, saving the trimmings. Using a truffle slicer or Japanese mandoline, thinly slice the truffle, and reserve.
• In a small saucepan, heat milk and butter over low heat until butter has melted. Drain potatoes into a colander. Put potatoes through a food mill, and transfer to an electric mixer fitted with a paddle attachment. On low speed, combine potatoes and milk mixture until no lumps remain; be careful not to beat any more than necessary. Add truffle butter, and combine.
• In a small skillet over medium heat, saute leeks in 2 tablespoons olive oil until tender, about 2 to 3 minutes. Season with salt and pepper. Add reserved truffle trimmings, and saute; for about 1 minute, until truffle is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes, and combine. Remove to a serving bowl, and sprinkle with remaining teaspoon chives. In the same skillet over medium-low heat, quickly saute; sliced truffles in remaining tablespoon olive oil for about 1 minute. Garnish potatoes with sliced truffles, and serve immediately.

TRUFFLE MASHED POTATOES

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.

BONE-IN RIB-EYE WITH BLACK TRUFFLE MASHED POTATOES, ROASTED SHALLOT AND BEURRE ROUGE

Steps:

• For the potatoes: Place the potatoes in a large pot of water seasoned with a couple pinches of salt. Bring to a simmer and cook until the potatoes are soft, 7 to 8 minutes.
• Meanwhile, put the cream, butter and thyme in a medium saucepan. Shave 4 to 5 slices from the truffle and add them and any broken-up parts to the cream mixture. Bring to simmer over medium heat, then cook on low to infuse the cream.
• Strain the potatoes. Put them through a ricer and back into the pot. Finely grate the remaining truffle on a rasp grater into the potatoes. Gradually strain the infused heavy cream into the mashed potatoes. Season with salt and a drizzle of olive oil. Stir well with a wire whisk.
• For the steak: Preheat the oven to 400 degrees F.
• Dry the steak off on both sides very well and sprinkle liberally with salt and pepper.
• Heat the olive oil in a large saute pan over high heat. Once the oil starts to smoke, sear the steak until a nice brown crust forms, 2 to 3 minutes per side.
• Add the shallots cut-side down in the residual fat in the pan and cook to caramelization, 3 to 4 minutes. Remove the shallots and steak and drain the fat from the pan. Return the steak to the pan over medium heat. Add the butter and thyme and cook until the thyme starts to pop and fry. Baste the steak with the butter and thyme mixture. Add the shallots back to the pan and Finish with the lemon juice.
• Transfer the steak to a baking sheet lined with a rack and smother in the caramelized shallots, butter and thyme mixture. (Reserve the pan it was cooked in to make the sauce.) Transfer the baking sheet to the oven and roast until medium-rare and an instant-read thermometer inserted in the center (do not touch bone) reads 132 degrees F, about 15 minutes. Let the steak rest before slicing.
• For the sauce: Add the olive oil, shallots and thyme to the drippings in the pan and saute over medium heat until the shallots are translucent, 3 to 4 minutes. Deglaze the pan with the red wine, then turn the heat down to medium and reduce the wine by two-thirds, about 8 minutes. Add the demi-glace and red wine vinegar and season with salt and pepper.
• Whisk in the cold butter in, one piece at a time, to mount the sauce. Strain the reduction, removing the shallots and thyme. Return the reduction to the pan and warm over low heat.
• Serve the potatoes and steak with the beurre rouge. Garnish with the reserved caramelized shallots and some watercress.

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.

TRUFFLE-PARMESAN MASHED POTATOES

Steps:

• Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain. Return potato to pan; add cheese and remaining ingredients. Beat with a mixer at medium speed until smooth, or mash with a potato masher until desired consistency.