Superb Mashed Potatoes via Silvia Pikal, Culinaire Magazine (page 15)
Serves 4-6
- 4 large potatoes, peeled and cut into chucks
- 1/2 tsp (4 g) salt
- 3 tbs (42 g) butter
- 1/2 cup (125 ml) heavy cream
- truffle oil to taste
- pepper to taste
1. Wash, peel and cut the potatoes into small pieces. Please the potatoes in a large pot and cover with salted water.
2. Bring water to a boil. Reduce hear and cook for about 15 to 20 minutes or until tender. Poke potatoes with a fork to ensure they are done.
3. Do bit drain the water completely. Leave some salted water at the bottom at the pot. Add the butter and mash until smooth, than add the heavy cream and mix well.
4. Stir in the truffle oil.
5. Season with pepper.
Gourmet Options:
Garlic Mashed Potatoes:
- 1 tbs (15 ml) olive oil
- 4 garlic cloves, chopped
- handful of fresh parsley, chopped
1. Saute the garlic in olive oil until it starts to brown, for about 5 minutes.
2. Add garlic to mashed potatoes after you have drained the water. Mash into potatoes with butter until smooth.
Parmesan and Truffle Oil Mashed Potatoes:
- 1/2 cup ( 60 g) Parmesan cheese, grated
- white or black truffle oil to taste
1. After mashing the butter into the potatoes, fold in Parmesan and mic well.
2. Stir in the truffle oil to taste.
Mashed Potatoes with Caramelized Onions:
- 2 tbs (30 ml) olive oil
- 1 large onion, halved, thinly sliced
- 2 tbs (30 ml) balsamic vinegar
1. Heat oil in a large skillet over medium hear, Add the onion and cool, stirring frequently, until lightly brown, about 15 minutes.
2. Stir in the vinegar and cool 1 minute longer. Season to taste with salt and pepper.
3. When your mashed potatoes are ready to serve, top with caramelized onions.
