Best Truffled Potato Purée With Mascarpone Recipes

Gourmet Mashed Potatoes (Mascarpone Potato Puree) image

Provided by NcMysteryShopper

Categories Potato

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 lbs yukon gold potatoes, peeled and quartered
1 bunch scallion, white and tender green, cut into 1/2 -inch pieces (2 stalks with bulb will suffice)
3 tablespoons butter
1/4 cup mascarpone cheese
whole milk
2 teaspoons black truffle oil or 2 teaspoons white truffle oil

Steps:

Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
Remove Scallions and discard.
Return potatoes to pot and add butter and mascarpone cheese.
Mash until smooth mixing in enough milk to thin to desired consistency.
Mix in truffle sauce; season with salt and pepper. Transfer to bowl.

Truffled Mashed Potatoes image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds large Yukon Gold potatoes
1 1/2 cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
3 ounces white truffle butter, at room temperature
2 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper

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.

Truffle Mashed Potatoes image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

2 3/4 pounds Yellow Finn or russet potatoes, peeled and cut into uniform pieces (about 2 inches wide)
3/4 cup unsalted butter, cut into pieces
1/4 to 1/3 cup half-and-half
2 ounces black truffle, thinly sliced
Coarse salt and freshly ground white pepper, to taste

Steps:

Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return them to the pan.
Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates. Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher. Add the butter, working it into the potatoes until blended.
In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor. Add the mixture to the potatoes slowly, stirring gently, until desired consistency. Do not overmix the potatoes. Season with salt and pepper, cover, and set aside to keep warm.