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Potatoes With a Mushroom Puree & Garnished With Truffles

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“David Bouley inspired me to make this recipe. A nice dish to impress your friend and family. It's very earthy. Comfort food! Truffles are very expensive but once in a while we deserve to enjoy things that God has given us! Olive oil can be used in place of the truffle oil. This can be a Vegetarian dish just sub the butter for oil or skip it. My DH once would never eat a mushroom now you can't keep it away from him.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse potatoes place in pot and cover with cold water.
  2. Bring to a boil and cook over medium heat till tender about 20 minutes.
  3. Meanwhile in a pan place 2 tablespoons olive oil and saute mushrooms for 5 minutes season with salt and pepper and add thyme, shallots and garlic cook till translucent.
  4. Remove a couple of the cooked mushrooms for garnish and set aside.
  5. Add 3/4- 1 cup of the cooked potatoes and 2 tablespoons butter to the mushrooms, puree with a hand blender adding potato water to make a smooth puree.
  6. Slice potatoes in half lengthwise.
  7. Stir truffle oil, salt and pepper to taste into potatoes.
  8. Spread 3/4 of the pureed mushroom mixture on a serving platter top with sliced and seasoned potatoes topping with 1/4 of the mushroom mixture.
  9. Garnish with the mushrooms that were set aside, sliced truffles and thyme sprig.
  10. Enjoy!

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