Potato Silk with Truffle Oil
Transform your dinner table with the luxurious Potato Silk with Truffle Oil, a cloud-like, velvety potato purée that redefines comfort food. Made with Yukon Gold potatoes for their naturally buttery flavor and passed through a fine-mesh sieve for an ultra-smooth consistency, this recipe delivers an elevated side dish worthy of any special occasion. The warm richness of heavy cream and unsalted butter pairs perfectly with the earthy aroma of truffle oil, while a touch of ground white pepper adds subtle complexity. Garnish with fresh chives for a pop of color and serve as an indulgent companion to roasted meats or seared fish. Ready in just 40 minutes, this truffle oil-infused Potato Silk is both elegant and effortless, making it a must-try recipe for holiday feasts or romantic dinners.
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Recipe Information
Ingredients
- 1.5 pounds Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 2 tablespoons Truffle oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground white pepper
- 6 cups Cold water
- 1 tablespoon Chives (optional, for garnish)
Instructions
Peel the Yukon Gold potatoes and cut them into evenly-sized chunks, approximately 2 inches each. This ensures even cooking.
Place the chopped potatoes in a large pot and cover them with cold water (about 6 cups). Add 1 teaspoon of salt to the water.
Bring the pot to a boil over high heat, then reduce the heat to medium-low and simmer the potatoes for 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, gently heat the heavy cream and 2 tablespoons of the butter in a small saucepan over low heat, until the butter has melted and the cream is warm. Do not boil.
Drain the cooked potatoes thoroughly and return them to the pot. Let them sit for 1-2 minutes on the stove over very low heat to help evaporate any excess moisture.
Pass the potatoes through a fine-mesh sieve or potato ricer into a clean mixing bowl to achieve an ultra-smooth texture. This step is crucial for creating the 'silk' consistency.
Gradually fold in the warm cream and butter mixture, using a silicone spatula or wooden spoon. Mix gently until fully incorporated and velvety smooth.
Stir in the remaining 2 tablespoons of unsalted butter, truffle oil, ground white pepper, and adjust the seasoning with additional salt if needed.
Transfer the potato silk to a serving dish and garnish with finely chopped chives, if desired.
Serve immediately for the best texture and flavor. Enjoy the luxurious, silky potatoes with a drizzle of extra truffle oil if preferred.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
