Bacon and Truffle Mashed Potatoes
INGREDIENTS
- Servings: 4 Servings
- 1 cup wine-for the cook
- 1 lb. Yukon Gold potatoes
- 1/4 cup heavy cream
- 1/4 cup half and half (or a combination of the two to equal a 1/2 c. liquid)
- 4 Tablespoons butter
- 4 oz. bacon, chopped into pieces
- 6-8 oz. truffle cheese, grated (such as the best truffled Gouda or similar, that you can get your hands on)
- Drizzle of white truffle oil
- Salt and pepper
DIRECTIONS
- Bring a pot of salted water to a boil and boil potatoes until they are very tender when pierced with a knife.
- While potatoes are boiling fry bacon until crisp and remove from pan using a slotted spoon. Drain on a paper towel.
- Put cream, half and half, and butter in a small pan or microwavable bowl and heat up to melt butter and warm cream.
- When potatoes are tender, mash by hand or put through a potato ricer.
- Add the butter and cream and salt and pepper to taste. Add the grated cheese and fold in so that it’s melted.
- Just before serving stir in the bacon bits and drizzle potatoes lightly with white truffle oil.
RECIPE BACKSTORY
From the Sauce du Jour Kitchen
For the Mushroom Cooking Class - 102
Because I live in the sticks, a "real" truffle is something that usually only comes to me in my dreams, so for these decadent potatoes I use a ridiculously expensive truffled cheese and then finish them with a drizzle of truffle oil. Yummy!
(Photo: allenbrothers.com)