Truffle Oil Pomme Purée Recipes

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TRUFFLED POMMES ANNA



Truffled Pommes Anna image

It just so happens that my baby sister sent me some white truffle oil. And the next day in my new Cooking Light Magazine it had this recipe...I made it and it is to die for! Going to make this for xmas for sure! It says that a small amount of truffle oil infuses the shole dish with loads of earthy essence...

Provided by CIndytc

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 teaspoons chopped fresh thyme, divided
1 teaspoon kosher salt
1/2 teaspoon herbs, de provance
1 1/2 tablespoons unsalted butter, melted
cooking spray
1 1/2 lbs baking potatoes, peeled and cut into 1/8 inch thick slices
2 1/2 teaspoons white truffle oil, divided

Steps:

  • 1. Preheat oven to 450 degrees.
  • 2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
  • 3. Drizzle butter into a 10 inch cast iron skillet coated with cooking oil. Arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture dirmly to pack down. Cook over medium-high heat for 6 minutes without stirring or moving.
  • 4. Cover with foil, abnd bake at 4509 degrees for 20 minutes on bottom of rack in overn.
  • 5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining thyme and herbs de provance. yum!

Nutrition Facts : Calories 124.4, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 295.6, Carbohydrate 22.9, Fiber 2.1, Sugar 1, Protein 2.2

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  • A friend and I were co-hosting a dinner party at his place, and we were giggling like school kids about doing pommes purée à la joël robuchon or something equally poncy like that for the starch to go with the main course.
  • In the end, the appeal of truffled mash kind of won out, and since the best mash (if I don't get crucified for calling Joël Robuchon's pommes purée a "mash") I ever had was at one of his l'ateliers anyway, we put as much fat as we could bear to into the potatoes since his ideal ratio is well, equal parts of potato to butter.Jokes aside, mashed potatoes are one of THE most satisfying (side) dishes on the face of the earth.
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  • And while this is found to have some truth in it according to the pile of food science books I've recently finished reading, I personally don't eat mashed potatoes for their nutritional content, and anyway smaller pieces cook faster. :P (Serves 6)Boil the potatoes until fork tender (yes, I go past the knife-being-inserted-with-no-resistance bit), whichever way you like - i.e. skin on or off, starting with cold water or hot, but whatever the case, PLEASE SALT YOUR WATER GENEROUSLY.When the potatoes are cooked through and on the verge of falling apart, drain the water from the pot, then return the pan to very low heat for a minute or two to steam the potatoes dry.Use a food mill or a potato ricer (NEVER USE A FOOD PROCESSOR OR BLENDER AS THIS WILL TURN YOUR POTATOES GLUEY!) and pass the potatoes into an appropriately sized mixing bowl - I like using one with at least the capacity for at least twice the amount of potatoes I have.


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