Siphon-Whipped Truffled Potatoes
Creamy and super smooth, yet fluffy, with a bold truffle flavor, these potatoes are the height of decadence.
- 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
Boil the potatoes in heavily salted water until tender.
Drain off the water, then scrape the potatoes through a tamis using a bench scraper or stiff spatula.
Melt the butter with the cream, stock and truffle salt in a small pot on the stove.
Whip the cream mixture into the potatoes until very smooth.
Load the whipped potatoes into the cream whipper, up to the fill line.
Attach your preferred tip to the top of the charger.
Charge the whipper with both cream chargers.
Shake the whipper to distribute the gas.
If you’re using a Thermo Whip, you can keep the potatoes warm by putting it in a pot of simmering water.
When it’s time to serve the mashed potatoes, upend the whipper and gently press the lever to pump mashed potatoes onto the plate.