Truffled Mushroom Mashed Potatoes
Truffled Mushroom Mashed Potatoes
Submitted by Chef Mike Kenat
Potatoes, Pastas and Grains
Ingredients
- 2 lbs. Idaho potatoes, peeled, diced
- 1 tablespoon Fustini's Butter olive oil
- 4 oz shiitake mushrooms, minced
- 4 oz button mushrooms, minced
- 1/4 onion, minced
- 1 garlic clove, minced
1 tablespoon Fustini's 18 Year Traditional balsamic vinegar
- 4 oz butter, softened
- 4 oz cream cheese, softened
- 4 oz milk or cream, hot
- 2 oz chives, minced
- Kosher salt and freshly ground black pepper
- Fustini's White Truffle oil, to taste
Directions
- Cook the potatoes by boiling them in salted water until tender enough to mash.
While potatoes are cooking, in a large sauté pan sauté mushrooms in olive oil. When mushrooms are almost completely cooked, add garlic and onions and continue to sweat for an additional 2 minutes. Deglaze the pan with balsamic. Add butter and cook the mixture until butter is completely melted. Reserve mixture hot.
- In a small saucepan, heat cream and cream cheese until cream cheese are well dissolved. Reserve mixture hot.
- Drain potatoes. While potatoes are hot, puree them with a food mill or mash them with a hand masher. Add mushroom mixture and mix thoroughly. Add the cream mixture gradually until the potatoes are smooth and light. Season liberally with salt and pepper. Add chives. Add about a drop or two of truffle oil or until desired taste. Serve immediately or reserve for later use.
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