Truffled Potato Purée With Mascarpone Recipes

POTATOES WITH A MUSHROOM PUREE & GARNISHED WITH TRUFFLES

Steps:

• Rinse potatoes place in pot and cover with cold water.
• Bring to a boil and cook over medium heat till tender about 20 minutes.
• Meanwhile in a pan place 2 tablespoons olive oil and saute mushrooms for 5 minutes season with salt and pepper and add thyme, shallots and garlic cook till translucent.
• Remove a couple of the cooked mushrooms for garnish and set aside.
• Add 3/4- 1 cup of the cooked potatoes and 2 tablespoons butter to the mushrooms, puree with a hand blender adding potato water to make a smooth puree.
• Slice potatoes in half lengthwise.
• Stir truffle oil, salt and pepper to taste into potatoes.
• Spread 3/4 of the pureed mushroom mixture on a serving platter top with sliced and seasoned potatoes topping with 1/4 of the mushroom mixture.
• Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
• Enjoy!

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.

GOURMET MASHED POTATOES (MASCARPONE POTATO PUREE)

Steps:

• Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
• Remove Scallions and discard.
• Return potatoes to pot and add butter and mascarpone cheese.
• Mash until smooth mixing in enough milk to thin to desired consistency.
• Mix in truffle sauce; season with salt and pepper. Transfer to bowl.