Best Mashed Potatoes With Chanterelles And White Truffle Oil 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.

MASHED POTATOES WITH WHITE TRUFFLE OIL

Steps:

• Put whole potatoes in a saucepan and add enough cold water to cover.
• Bring to a boil, reduce heat and simmer, uncovered, until fork tender, 15 to 20 minutes.
• While potatoes are cooking, heat milk and garlic in a small saucepan over medium heat.
• Bring to a boil then reduce to a simmer and cook for 10 minutes.
• Remove from heat and add pieces of butter.
• Drain potatoes, remove skins and return to pot over medium heat.
• Mash potatoes with a potato masher or fork.
• Then add garlic-milk mixture and mash until combined well.
• Season with salt and pepper to taste.
• Drizzle mashed potatoes with truffle oil and garnish with chives.

MASHED POTATOES WITH CHANTERELLES AND WHITE TRUFFLE OIL

Steps:

• Boil the potatoes until very soft, drain and return to the pot.
• Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
• Heat a frying pan and add the olive oil.
• Saute the mushrooms and garlic and season with salt and pepper.
• When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.

LUXURIOUS TRUFFLE OIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot, cover with water and boil until tender (but not falling apart) then drain and return to the same pot (but with the heat off).
• Using a potato ricer or masher, mash the potatoes until smooth.
• Add in salted butter, sour cream, parmesan cheese, and garlic powder and mix to combine.
• Turn the heat back on to low, and gradually mix in milk until you achieve the desired consistency and mash is warmed through.
• Gradually mix in truffle oil and salt and pepper to taste then serve.

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.

MASHED POTATOES

Steps:

• Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Mix together with a spoon and add the chives.

THE BEST MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
• Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

TRUFFLE MASHED POTATOES

Steps:

• Place whole unpeeled potatoes in a saucepan of cold water. Add salt, and bring to a boil. Reduce heat, and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain.
• When cool enough to handle, peel potatoes, and put through a ricer or food mill fitted with the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heat-proof bowl, covered with aluminum foil, set over a pot of hot water. You may need to add additional hot milk to thin).
• Just before serving, whisk 1/2 teaspoon truffle oil into potatoes. After serving potatoes, make a little well in each portion and drizzle 1/4 teaspoon oil on top.