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YUKON MASHED POTATOES WITH ASSORTED RED AND PURPLE POTATOES IN A SHALLOT AND TRUFFLE SAUCE


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Member since 2014

Serves 6 to 8 | Prep Time | Cook Time

Ingredients

Chicken Stock: You may make this ahead of time and freeze until needed. This makes 1 gallon, but the recipe calls for ¾ cup:
4 quarts water
2 pounds chicken bones
5 large carrots, peeled and cut into 3” pieces
5 ribs of celery
2 large onions, peeled
1 parsnip, peeled
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4 Yukon gold potatoes, about 3 ounces each
Sea salt to taste
½ cup sweet butter, softened
½ cup hot heavy cream
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3 tablespoons sweet butter
¼ cup half and half
1 small purple potato, diced
1 small red potato, diced
1 small carrot, diced
2 shallots, minced
1 leek, diced
¾ cup Chicken Stock- See above
1 truffle, minced
Sea salt to taste
Freshly ground pepper to taste
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1 teaspoon truffles, chopped or 1 tablespoon white truffle oil


For Chicken Stock, heat all ingredients in large stockpot. Bring to boil. Reduce heat and simmer for 2 hours. Skim surface occasionally. Strain stock through colander lined with cheese cloth. Place in plastic container in freezer and use as needed. Heat before serving.


Peel and dice potatoes and place in a large saucepan. Cover potatoes with cold water. Add salt. Bring to a boil, cover, and cook 30 minutes. Drain and steam a few minutes, by returning potatoes to empty pan, and cover. Slice potatoes and place into a bowl. Stir in ½ cup softened butter and cream. Season and strain to smooth.


Heat 3 tablespoons butter and add purple potatoes, shallots, and carrots. Stir in white part of the leeks. Sauté until lightly colored. Add prepared Chicken Stock and bring to a simmer. Stir and add green leeks and truffles. Season to taste with salt and freshly ground pepper.


Place hot potatoes in center of plate. Pour sauce around potatoes. Serve and enjoy!


Pairs Well With


Notes

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