TRUFFLED POTATO PURéE WITH MASCARPONE

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Truffled Potato Purée with Mascarpone image

Provided by Alex Palermo

Categories     Mushroom     Potato     Side     Vegetarian     High Fiber     New Year's Eve     Dinner     Fall     Winter     Christmas Eve     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

3 1/2 pounds medium Yukon Gold potatoes
6 tablespoons (3/4 stick) butter
1/2 cup mascarpone cheese
Whole milk
2 teaspoons black truffle sauce or truffle oil

Steps:

  • Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain, cool slightly, and peel potatoes. Return warm potatoes to same pot. Add butter and mascarpone cheese; mash until smooth. Mix in enough milk to thin to desired consistency. Mix in truffle sauce; season with salt and pepper. Transfer to bowl.

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