Minced black truffles, truffle oil, and heavy cream elevate mashed potatoes to a gourmet level.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound potatoes, peeled and cut into 3/4 inch dice
- 4 Tablespoons truffle butter (4 tablespoons butter mixed with 1/2 teaspoon minced black truffles)
- 1/2 cup heavy cream
- 2 teaspoons truffle oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
Preparation:
Place the potatoes in a saucepan of salted water to cover by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain and return to the pot.
With the heat on low, roughly mash the potatoes with a potato masher. Add the truffles butter and mash until incorporated. Add the cream, truffle oil, salt, and pepper and mash until creamy.
Yield: 2 cups
Recipe Source: New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch (William Morrow)
Reprinted with permission.
With the heat on low, roughly mash the potatoes with a potato masher. Add the truffles butter and mash until incorporated. Add the cream, truffle oil, salt, and pepper and mash until creamy.
Yield: 2 cups
Recipe Source: New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch (William Morrow)
Reprinted with permission.
