Siphon-Whipped Truffled Potatoes
Creamy and super smooth, yet fluffy, with a bold truffle flavor, these potatoes are the height of decadence.
INGREDIENTS
- 2lbs Yukon Gold Potatoes
- 1 stick Butter
- 1 cup Heavy Cream
- 1 cup low sodium/unsalted Chicken or Pork Broth
- 1 tsp Selezione 10% Black Truffle Salt, plus extra to taste
- Cream Whipper
- Two Cream Chargers
- Tamis
DIRECTIONS
1
Boil the potatoes in heavily salted water until tender.
2
Drain off the water, then scrape the potatoes through a tamis using a bench scraper or stiff spatula.
3
Melt the butter with the cream, stock and truffle salt in a small pot on the stove.
4
Whip the cream mixture into the potatoes until very smooth.
5
Load the whipped potatoes into the cream whipper, up to the fill line.
6
Attach your preferred tip to the top of the charger.
7
Charge the whipper with both cream chargers.
8
Shake the whipper to distribute the gas.
9
If you’re using a Thermo Whip, you can keep the potatoes warm by putting it in a pot of simmering water.
10
When it’s time to serve the mashed potatoes, upend the whipper and gently press the lever to pump mashed potatoes onto the plate.