Truffle Horseradish Potato Purée

2 Pounds Yukon Gold Potatoes

Kosher Salt

8 Ounces Unsalted Butter (See Instructions)

¾ Cup of Heavy Cream, warmed

1-3 Tablespoon Ground Horseradish to taste

¼ Teaspoon Black Truffle Oil

Place unpeeled potatoes in a saucepan and cover with cold salted water.  Bring to a boil, then turn down and simmer for 20 minutes or until potatoes are thoroughly cooked.  Drain the potatoes and allow them to rest a minute or so to dry out.  Peel.  Put potatoes in a ricer and rice into a saucepan.  With each batch of potatoes add a chunk of refrigerated butter.  Cold butter emulsifies better than room temperature and keeps your potatoes from getting overly oily.  Joel Robuchon’s ultimate potato puree has a 2:1 potato to butter ratio.  Use between 8 – 16 ounces of butter if desired.

Stir in Horseradish.  Place saucepan over low heat and whip potatoes with a spoon for 1 – 2 minutes until smooth.  Potatoes can be held at this point until ready to serve.

Before serving place potato puree over low heat. Warm potatoes stirring constantly. Stir in warm cream a third at a time stirring constantly so as not to burn potatoes. Stir in ¼ teaspoon Black Truffle oil or to taste. Stir potatoes rapidly until creamy and soft. If potatoes are too heavy or thick, stir in a tablespoon at a time of warm water to reach desire consistency. Adjust salt and pepper to taste. Serve.

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