Potato Puree w/ Truffle Butter & Herbs
Ingredients
For the Potatoes
- 2 lbs Yukon potatoes, peeled & rough chopped
- ½ lb unsalted butter
- 1½ cups heavy cream
- white pepper to taste
- kosher salt
- 2 tbsp truffle butter
- 2 tbsp mixed herbs (tarragon, celery leaf & dill)
For the Truffle Butter
- 2 tbsp unsalted butter, softened
- 1-2 drops white truffle oil
- pinch of salt
Special Equipment
- fine mesh strainer
How-to
Make Truffle Butter
- Combine 2 tbsp butter with 1-2 drops truffle oil or to taste
- Add salt to taste
Prepare Potatoes
- In a stainless steel pot, bring peeled Yukon potatoes in salted water to a boil; reduce to a hard simmer. Cook potatoes until fork tender (about 30-40 minutes)
- Strain potatoes in a colander and let sit steaming out for approximately 5-7 minutes
- Put potatoes through a rice mill on fine setting
- Scald heavy cream
- Gently fold in unsalted butter and heavy cream until incorporated and silky
- Season with salt and pepper
- Put through a fine mesh strainer to make even more creamy and smooth
- Garnish with truffle butter and a mixture of chopped tarragon, celery leaf and dill (or herbs of choice)