Best Truffled Mash Recipes

Truffled Cheese Mash image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6

2 pounds russet potatoes, scrubbed
Kosher salt
1 cup cream
4 ounces Sottocenare al Tartufo, grated (about1 1/2 cups)
8 tablespoons (1 stick) unsalted butter, cut into pieces
Freshly ground black pepper

Steps:

Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, warm the cream in a small saucepan over medium-high heat to just under a simmer, about 5 minutes. Whisk in the cheese until melted. Set aside.
Fold the hot cheese and cream into the potatoes. Then, over low heat, fold in the butter bit by bit until fully incorporated. Season with salt and pepper and serve hot.

Truffled Mash image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 0

Steps:

Cook 1 pound peeled and quartered russet potatoes in a pot of simmering water until tender, 30 minutes; drain. Heat 2/3 cup half-and-half and 2 tablespoons butter in the pot. Add the potatoes and mash. Stir in 1/2 cup grated truffled pecorino cheese, and salt and pepper. Cover and let stand 5 minutes.