BUTTERMILK MASHED POTATOES
Steps:
- In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. Add them to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
- As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disk/blade over a heatproof bowl. Pass the potatoes through the food mill, turning the handle back and forth. As soon as the potatoes are mashed, stir in the hot milk mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 1 teaspoon of salt and the pepper, and serve hot. To keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes. You can add a little extra hot milk to keep them creamy.
TRUFFLED MASHED POTATOES
I found this on line. I had just purchashed a truffle came up with a couple of recipes went on a search to see how to store them. And came to this wonderful sight whatscookingamerica.net
Provided by Rita1652
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
- Mash potatoes with a potato masher or ricer until there are no lumps.
- Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
- Add butter, cream cheese and truffle oil.
- Season to taste with salt and pepper.
- Transfer to a serving bowl and serve topped with shaved truffles, if desired.
Nutrition Facts : Calories 454.1, Fat 23.6, SaturatedFat 14.8, Cholesterol 66, Sodium 171.6, Carbohydrate 54.9, Fiber 6.7, Sugar 2.5, Protein 8.2
TRUFFLE MASHED POTATOES
Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
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.
TRUFFLED MASHED POTATOES
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 45m
Yield 6 cups or 12 servings
Number Of Ingredients 7
Steps:
- Cut each potato into one-inch-thick slices. Put the slices in a casserole and add cold water to cover. Add salt to taste and bring to the boil. Cook about 30 minutes or until the potato slices are tender.
- Drain the potato slices and put them through a food mill or potato ricer.
- Put the butter in a skillet and let it melt. Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.
- Beat the browned butter and the creme fraiche or heavy cream into the potatoes.
- Cut the truffles into thin slices. Stack the slices a few at a time and cut them into thin strips, or batons. There should be about a quarter cup. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well. Serve hot.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 432 milligrams, Sugar 2 grams, TransFat 0 grams
TRUFFLED CRUSHED POTATOES
Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion
Provided by Jane Hornby
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
- Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.
Nutrition Facts : Calories 261 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium
TRUFFLED MASHED POTATOES
Provided by Mark Risley
Categories Mushroom Potato Side Thanksgiving Vegetarian Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add half and half, butter, olive oil and truffle oil. Mash until smooth. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to bowl and serve.
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.
TRUFFLED MASHED POTATOES
Provided by The Hearty Boys
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
TRUFFLED MASHED POTATOES
These are so good!! I kinda made it up myself as I went along, but i'm sure i'm not original here. It's beautiful when you pile some of the mushrooms on top of the potatoes and they are excellent and easy- once you find truffle oil!
Provided by nikki2823
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes.
- Chop up mushrooms and shallot.
- Saute shallot in truffle oil -medium heat.
- Add mushrooms- it will be a very wet, but that will go to the potatoes to keep them moist. if you use fancier mushrooms (portabello, shitake, crimini it will probably taste even better).
- mash potatoes.
- add in 3-4 tablespoons of butter.
- add in the mushroom/shallot mixture and all the water it will be sitting inches.
Nutrition Facts : Calories 242.7, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 80.6, Carbohydrate 34.7, Fiber 5.3, Sugar 4.2, Protein 9
TRUFFLED MASHED POTATOES
Categories Milk/Cream Potato Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Return to pot. Mash. Stir in remaining ingredients. Season to taste with salt and pepper.
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TRUFFLED GARLIC RED MASHED POTATOES - SAVORY SPICERACK
From savoryspicerack.com
- Clean your red potatoes well. I like to use a my kitchen cleaning brush that is only designated for scrubbing/cleaning my foods.
- Next, remove all of your bruised areas and spuds from your potatoes (I use a peeler for this task in order to make it easier for myself, and to prevent cutting off too much of the potato).
TRUFFLE MASCARPONE MASHED POTATOES RECIPE - IDEALIST FOODS
From idealistfoods.com
- This recipe is really all about you, I prefer to taste as I go along adding a bit at a time of the ingredients listed above until I have the flavor and texture that I'm looking for. For example it you want the potatoes thicker, use less milk, thinner use more milk. If you want a subtler truffle flavor use just a little truffle pate, if you want to bask in it's glory use more (I'm more on the heavier hand). Salt is the same. The listed amounts are about my sweet spot but you need to enjoy YOUR best mashed potato life!
- Peel and cut the potatoes into rough chunks a bit smaller than 1 inch. They don't have to perfect at all but the more consistent the size the more evenly they will cook.
- (Optional) Pass the cooked potatoes through a ricer into a large bowl. I prefer to rice my potatoes before whipping the ingredients together briefly to maintain a fluffier texture but this is completely optional. Everyone has their family preferences on how to make mashed potatoes.
TRUFFLE MASHED POTATOES | OUR PLANT-BASED WORLD
ROASTED GARLIC TRUFFLE MASHED POTATOES - PINCH ME, I'M EATING
From pinchmeimeating.com
- Prehead oven to 400 degrees. Cut off the top of the head of garlic to expose the open tips of the cloves. Place on a piece of aluminum foil and drizzle with 1-2 tbsp olive oil, making sure it soaks down into the open cloves. Wrap the foil around the head of garlic to make an enclosed foil packet, and roast in the oven for 30 minutes. Remove from oven to cool.
- While garlic is roasting, cover the potato cubes with cold water in a large pot and put on the stove on high heat to boil. Once the water begins boiling, turn down the heat to medium high and continue boiling for 15-20 minutes or until potatoes pierce easily with a fork.
- Drain the potatoes and return to the pot. Mash 4 cloves of the roasted garlic into a paste and mix into potatoes, along with chicken broth, cream, butter, 3-4 tbsp truffle oil, salt, and pepper. Mash until fluffy. Use more garlic if you'd like, (you have a whole head!) but beware of overpowering the truffle oil! - I'd taste it first as written before deciding whether to add any more.
TRUFFLED MASHED POTATOES | DAIRY, POTATOES RECIPE | NO ...
From noreciperequired.com
- I’ve published recipes for mashed potatoes before, but I just can’t stop, because truth be told, they are one of my favorite comfort foods. I make them all the time and everyone loves them (who wouldn’t love my cooking), but sometimes I want to take the humble mashed potato and make an elegant, upscale version. In this recipe, I show you a Truffle Mashed Potato that does just that. Truffles are pretty rare treat for me, reserved for special occasions, but on those occasions they are worth every penny. The aroma the truffle brings to the mashed potato is totally unique and absolutely delicious. So, if you’re ever looking to make an upscale comfort food, this is a great recipe for you. RECIPE FOR TRUFFLE MASHED POTATOES Recipe Overview & Keys to Success
- To make the best Truffle Mashed Potatoes, be aware of these few things When cooking the potatoes, start them off in room temperature water. That will help make sure the potato is cooked all the way through, without getting over-cooked outsides. It’s best to simmer the potatoes, rather than boiling. Again, that keeps them from over cooking; and you want to pull them out of the water once they are tender Potatoes can use a good amount of seasoning, and a good amount of butter/cream. So don’t skimp – especially if you’re pumping them up with truffle I sometimes make mashed potatoes up to an couple hours in advance – which is fine. But if you do, hold off on adding the truffle until the very last minute
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From whatscookingamerica.net
- In large saucepan, add cut-up potatoes and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork. Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Overcooking can cause the potatoes to become gummy.
- Remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally. It is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.
- Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher.
GOLDEN MASHED POTATOES WITH TRUFFLE BUTTER - FOOD & WINE
From foodandwine.com
- In a large pot, cover the potatoes with cold water and bring to a boil. Salt the water generously and boil the potatoes over moderately high heat until very tender, about 20 minutes.
- Drain the potatoes in a colander. Return them to the pot and shake the pot over moderately high heat until the potatoes are completely dry, about 1 minute. Remove from the heat.
- Using a potato masher, crush the potatoes in the pot. Add 3/4 cup of the milk and the unsalted butter and season with salt and pepper. Continue mashing until the potatoes are smooth. Add the remaining 3/4 cup of milk and the truffle butter to the potatoes and mash until thoroughly blended. Season again with salt and pepper and serve piping hot.
TRUFFLED ROASTED POTATOES RECIPE | MYRECIPES
From myrecipes.com
- Place potatoes on a jelly-roll pan; drizzle with olive oil, and sprinkle with garlic, salt, and pepper. Toss well to combine. Bake at 450° for 35 minutes or until potatoes are browned and tender. Remove from the oven. Drizzle potatoes with truffle oil, and sprinkle with thyme. Toss gently to combine.
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- Peel about 1/3 of the potatoes and discard their skin (optional). For the rest of the potatoes, wash and scrub them until clean. Quarter all of the potatoes.
- Once water is boiling, add the potatoes to the pot and boil until a fork easily goes through the potato, about 20 minutes. Drain them and add them back to the same pot.
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