PURéE DE POMMES DE TERRE à LA TRUFFE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Purée de Pommes de Terre à la Truffe image

Provided by Guy Savoy

Categories     side dish

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 7

1 pound Yukon gold or other baking potatoes, scrubbed clean
1 tablespoon coarse sea salt
1/3 cup milk
4 ounces (1 stick) unsalted butter, diced
1/2 cup canned black truffle juice
2 tablespoons (about 13 ounce) finely chopped black truffles
Fine sea salt and freshly ground black pepper

Steps:

  • Combine the potatoes and coarse salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a mill; this will yield about 2 cups of potatoes.
  • In a medium saucepan over low heat, warm the milk and 2 tablespoons of the butter until the butter has melted. Raise the heat to medium-low and stir in the potatoes, 1/4 cup of the truffle juice and 3 tablespoons of the remaining butter. Stir with a whisk until smooth.
  • Add the remaining 1/4 cup truffle juice, the remaining 3 tablespoons butter and the chopped truffles. Season to taste with salt and pepper, and keep stirring until smooth. To keep warm for up to 30 minutes, dot with a little butter to keep a skin from forming, place a piece of plastic wrap directly on the surface, and keep the pan in a larger pan of slowly simmering water until ready to serve.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 16 grams, Fiber 46 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 401 milligrams, Sugar 1 gram, TransFat 1 gram

There are no comments yet!