Wolfgang Puck’s Mashed Potato Recipe


2-1/2 pounds Idaho potatoes, peeled Salted water
1 whole truffle
3/4 cup organic cream
2 to 3 tablespoons truffle juice
4 ounces butter
Salt and freshly ground white pepper

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Cut potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Cut truffle into very fine julienne. In a small saucepan, heat the cream. Puree the potatoes. (Either force them through a sieve or place them in a food processor and turn it on for a few seconds). Add butter, hot cream, and truffle juice. Stir in the julienne of truffles. Correct seasonings with salt and pepper.

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