Mashed Potatoes With Chanterelles And White Truffle Oil Recipes

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MASHED POTATOES WITH CHANTERELLES AND WHITE TRUFFLE OIL



Mashed Potatoes With Chanterelles and White Truffle Oil image

Sounds a bit decadent but it's not, especially if you find fresh chanterelles growing in your yard. Just a tiny drop or two of white truffle oil will send your mashed potatoes over the edge, with or without the extravagant mushrooms! Splurge, you deserve it!

Provided by Penny Stettinius

Categories     Potato

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

10 -12 new potatoes
15 -20 fresh chanterelle mushrooms
3 garlic cloves, minced
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
2 -4 tablespoons butter
1 teaspoon white truffle oil
1 cup chicken broth
kosher salt
fresh ground white pepper

Steps:

  • Boil the potatoes until very soft, drain and return to the pot.
  • Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
  • Heat a frying pan and add the olive oil.
  • Saute the mushrooms and garlic and season with salt and pepper.
  • When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.

Nutrition Facts : Calories 904.3, Fat 26.6, SaturatedFat 9.6, Cholesterol 30.5, Sodium 519.6, Carbohydrate 150.9, Fiber 19, Sugar 7.1, Protein 20.2

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Provided by Mark Risley

Categories     Mushroom     Potato     Side     Thanksgiving     Vegetarian     Fall     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 7

4 pounds white potatoes, peeled, cut into 1-inch pieces
1 cup half and half
1/4 cup (1/2 stick) butter
1/4 cup olive oil
1 tablespoon white truffle oil*
1 teaspoon chopped black truffles (optional)*
*White truffle oil and black truffles are available at Italian markets, specialty foods stores and some supermarkets.

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.

TRUFFLED MASHED POTATOES



Truffled Mashed Potatoes image

Categories     Milk/Cream     Potato     Side     Winter     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 pounds russet potatoes, peeled, sliced 1/4 inch thick
1/3 cup warm whole milk
1/3 cup crème fraîche or sour cream
2 tablespoons chopped fresh chives
1 1/2 teaspoons truffle oil

Steps:

  • Cook potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Return to pot. Mash. Stir in remaining ingredients. Season to taste with salt and pepper.

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