Truffle
Mashed Potatoes
Version 1
4 lb russet potatoes, peeled &
cubed
1 C truffle dressing
1/3 C butter, room temperature
½ tsp truffle salt
freshly ground pepper to taste
In a large pot, add the potatoes and enough cold water to cover the potatoes and bring to a boil. Reduce the heat to medium and simmer for 20 minutes, until the potatoes are tender. Remove from the heat, drain the potatoes and return them to the pan. Mash the potatoes with a masher, add the remaining ingredients, mix until smooth and serve.
1 C truffle dressing
1/3 C butter, room temperature
½ tsp truffle salt
freshly ground pepper to taste
In a large pot, add the potatoes and enough cold water to cover the potatoes and bring to a boil. Reduce the heat to medium and simmer for 20 minutes, until the potatoes are tender. Remove from the heat, drain the potatoes and return them to the pan. Mash the potatoes with a masher, add the remaining ingredients, mix until smooth and serve.
Version 2
4 lb russet potatoes, peeled &
cubed
1 C half & half cream
1/3 C butter, room temperature
1 Tbsp white truffle oil
salt and freshly ground pepper to taste
1 C half & half cream
1/3 C butter, room temperature
1 Tbsp white truffle oil
salt and freshly ground pepper to taste
In a large pot, add the potatoes and
enough cold water to cover the potatoes and bring to a boil. Reduce the heat to medium and simmer for 20
minutes, until the potatoes are tender.
Remove from the heat, drain the potatoes and return them to the
pan. Mash the potatoes with a masher,
add the remaining ingredients, mix until smooth and serve.
For a more intense truffle flavor add truffle salsa or truffle carpaccio to either version
