Truffle Parmesan 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:

• Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
• Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
• Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.

ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
• Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
• Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
• Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

HERBED TOMATO AND PARMESAN CHICKEN WITH TRUFFLED MASHED POTATOES AND ZUCCHINI

Steps:

• Before You Cook Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Refrigerate puff pastry until ready to use Ingredient(s) used more than once: Parmesan Upon delivery, remove potatoes from meal bag and store at room temperature Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using NY strip steak, pat dry, halve, and season with a pinch of pepper. Follow same instructions as chicken in Step 2, wrapping each half with puff pastry and roasting in hot oven until steak reaches minimum internal temperature, 16-18 minutes. Rest, 3 minutes. 1 Make the Mashed Potatoes Peel and cut potatoes into large evenly-sized chunks.Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, truffle butter, 1/4 tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, roast chicken. 2 Roast the Chicken Pat chicken dry, and season both sides with a pinch of pepper.Remove puff pastry from refrigerator and halve.Place chicken breasts on prepared baking sheet and wrap each with a puff pastry half, tucking ends under chicken. Top puff pastry with half the Parmesan (reserve remaining for garnish).Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.While chicken roasts, prepare ingredients. 3 Prepare the Ingredients Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.Mince parsley, leaves and stems.Coarsely chop tomatoes.Mince garlic. 4 Prepare the Topping Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add tomatoes and garlic to hot pan. Stir often until garlic is fragrant, 1-2 minutes.Remove from burner and stir in parsley and a pinch of salt and pepper until combined. Immediately, transfer topping to a mixing bowl and set aside. Wipe pan clean and reserve. 5 Cook Zucchini and Finish Dish Return pan used to cook tomatoes to medium-high heat and add 1 tsp. olive oil.Add zucchini, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner.Plate as pictured on front of card, garnishing chicken with topping and remaining Parmesan. Bon appétit!

TRUFFLED MASHED POTATOES

Steps:

• Peel the potatoes and cut them into chunks. Place in boiling salted water and cook until soft. Drain and put through a ricer
• While the potatoes are cooking. Add the half and half and the 6 tbsp butter to a saucepan. Cook until the butter melts. Take off the heat and add the truffle butter and let it melt. Stir in the Parmesan cheese.
• Pour the half and half butter mixture over the potatoes and stir to whip them. Season with salt and pepper to taste