Cook this: White Truffle Mashed Potatoes Gratin
Jared Finkel|Calkins Media
Shereen Pavlides prepares White Truffle Mashed Potatoes Gratin.
Shereen Pavlides prepares White Truffle Mashed Potatoes Gratin.
For this week’s Cook This, chef Shereen Pavlides makes White Truffle Mashed Potatoes Gratin.
Note – White truffle sea salt and white truffle extra virgin olive oil can be found at some grocery stores, Whole Foods markets, Sur la Table, Williams Sonoma or online.
WHITE TRUFFLE MASHED POTATOES GRATIN
Prep time: 10 minutes Cook time: 18 minutes Serves: 6 – 8
3 pounds russet potatoes – peeled, cut into 1-inch dice
kosher salt
1/2 cup heavy cream
3/4 cups (1 1/2 sticks) unsalted butter
2 1/2 teaspoons white truffle sea salt
2 tablespoons white truffle extra virgin olive oil + extra
1/3 cup freshly grated parmigiana-reggiano cheese
1 tablespoon chopped Italian parsley
Place the prepared potatoes into a 4-quart pot and fill with salted cold water, just covering the potatoes. Bring to a boil over high heat and continue boiling until tender, when pierced with a pairing knife, 12 – 14 minutes.
Drain the potatoes and return them back into the dry pot, so the residual heat can evaporate the excess moisture (otherwise, the potatoes will be watery).
Let stand, 1 minute.
Meanwhile: In a 2-quart sauce-pot, add cream and butter over medium – low heat. Melt the butter and heat the cream while slowly, continuously swirling the pan, 3 – 5 minutes (do not let the cream come to a boil). Remove from the heat. Keep warm and set aside.
Add the potatoes into the bowl of a stand mixer, fitted with the whisk attachment. Pour in the warm cream butter and add the white truffle sea salt into the mixing bowl. Whisk over medium speed until creamy, 30 – 40 seconds. Drizzle in the 2 tablespoons white truffle oil, the last 15 seconds. Do not over mix or the potatoes will get gummy.
{Note: If using a ricer or a food mill, add potatoes, working in batches, above a large bowl.
Stir the warm, cream butter into the bowl with the potatoes. Add the white truffle sea salt, white truffle oil and stir well until combined}.
Place the oven’s rack on the upper second level and heat to broil.
Transfer mashed potatoes into a 1-quart casserole baking dish, piling the potatoes high on the dish. Sprinkle parmigiana-reggiano cheese over the top and broil until lightly golden brown, 2 – 4 minutes. Remove. Drizzle a little extra white truffle oil over the top. Let stand, 2 minutes.
Garnish with parsley.