Creamy Truffle Mashed Potatoes
- Servings: 4
- 4 medium Idaho potatoes, (about 4 pounds), peeled, cubed, and rinsed
- 1 teaspoon coarse salt
- 1 medium black summer truffle, (about 1/2 ounce)
- 1 cup milk
- 4 tablespoons unsalted butter
- 1 ounce prepared truffle butter
- 1 cup chopped leeks, (2 leeks) white and pale green sections only
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground white pepper
- 1 tablespoon chopped chives
Fill a medium saucepan with potatoes, add water to cover; add salt. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Meanwhile, trim black skin from truffle with a paring knife, and finely chop, saving the trimmings. Using a truffle slicer or Japanese mandoline, thinly slice the truffle, and reserve.
In a small saucepan, heat milk and butter over low heat until butter has melted. Drain potatoes into a colander. Put potatoes through a food mill, and transfer to an electric mixer fitted with a paddle attachment. On low speed, combine potatoes and milk mixture until no lumps remain; be careful not to beat any more than necessary. Add truffle butter, and combine.
In a small skillet over medium heat, saute leeks in 2 tablespoons olive oil until tender, about 2 to 3 minutes. Season with salt and pepper. Add reserved truffle trimmings, and saute; for about 1 minute, until truffle is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes, and combine. Remove to a serving bowl, and sprinkle with remaining teaspoon chives. In the same skillet over medium-low heat, quickly saute; sliced truffles in remaining tablespoon olive oil for about 1 minute. Garnish potatoes with sliced truffles, and serve immediately.