Silk Purse Potatoes Recipes

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POTATO SILK WITH TRUFFLE OIL



Potato Silk with Truffle Oil image

Categories     Potato     Side     Valentine's Day     Quick & Easy     Winter     Boil     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 5

14 ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into1/2-inch pieces
1 cup whole milk
2 tablespoons (1/4 stick) butter, room temperature
1/2 teaspoon white truffle oil*
Ground white pepper

Steps:

  • Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes. Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.
  • Add hot milk, butter, and truffle oil to potatoes; blend until smooth. Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.)
  • *Available at Italian markets, specialty foods stores, and some supermarkets.

BEG FOR MORE DIVINE POTATO PURSES



Beg for More Divine Potato Purses image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

3 sweet potatoes
2 egg yolks
1/2 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon salt
Phyllo dough
Butter, for brushing phyllo
Oil, for deep frying
Caramel Sauce, recipe follows
Powdered sugar, for garnish
2 cups sugar
1/4 cup water
4 ounces unsalted butter
1/4 cup cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Clean the potatoes under cold running water. Prick them with a fork, and place on a baking dish and bake for 1 hour, or until a knife slides through nice and clean without any resistance. Remove skins, they should just slip right off. Put the potatoes through a food mill.
  • Put potatoes in a bowl and add egg yolks, flour, cinnamon, and salt and mix until combined. Be careful not to over-work the dough. Pinch off tablespoons of dough and roll into balls.
  • Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
  • Take 1 sheet of phyllo dough and cut into 3-inch circles. Brush with butter and place a ball of sweet potato dough in the center and pinch into a purse at the top. Continue to do this using more phyllo and you have used all of the potato dough.
  • Place into hot oil to deep fry to a golden brown color. Place in a bowl of caramel sauce and dust with powdered sugar.
  • Combine the sugar and water in a saucepan. Stir over low heat until melted. Turn up the heat to medium-high and cook until caramel colored. Take off the heat and add butter and cream. Be careful, caramel may splatter. Set aside to cool.

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