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    Wolfgang Puck's Mashed Potato Recipe

    By | Shine Food – Fri, Nov 9, 2012 8:59 AM EST

    By GalTime.com

    Potato Puree with Truffles Potato Puree with Truffles POTATO PUREE WITH TRUFFLES

    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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    Directions:
    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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