Black Truffle Infused Mashed Potatoes Recipes

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

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.

BLACK TRUFFLE BUTTER

Steps:

• Mince the black truffles up very finely. A microplane works well.
• Use a fork to combine the minced truffles with the butter and oil (if using).
• Place the butter on a piece of parchment or wax paper and roll it into a log. Twist the ends to seal.
• Refrigerate for 1 to 2 hours.

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.

TRUFFLED MASHED POTATOES

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.

BLACK TRUFFLE INFUSED MASHED POTATOES

Steps:

• Skin and boil potatoes for mashing. In the mixer combine all ingredients (except leek) to desired flavor and consistency. Steam the leek until soft and separate into thin strips using only green parts. When the potatoes are finished, stir in the leek and spritz with truffle oil then grate a small amount of truffle to garnish.