Siphon Whipped Truffled Potatoes

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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.

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