Saturday, January 9, 2010

Truffle Garlic Creamed Potatoes

For Christmas, my amazing husband, bought me a food mill. I have been wanting one for a while now mainly to make creamed potatoes. However, a food mill can also be used to make marinara, jams, applesauce, etc. I am very excited to use it for all of these things. Tonight, I made a roast with some gravy and made mashed potatoes using my new food mill. The food mill is absolutely amazing! The potatoes were super creamy and yummy. I did a few things different with these creamed potatoes than I normally do so I thought I would share it with you. They probably aren't the best creamed potatoes ever but, they are definitely the best creamed potatoes that I have ever made (my husband agrees). The measurements are just a guess so make sure to taste your way through this recipe!

3-4 pounds of potatoes (peeled and diced about 1 inch cubes)
3-4 cups white or dark chicken stock (enough to cover the potatoes or just use what you have and cover them the rest of the way with water)
1 bay leaf
1 tsp kosher salt
3 garlic cloves (peeled and kept whole)
3/4 cup milk
1/2 cup cream
5 tbsp unsalted butter
1/4-1/2 tsp nutmeg
1/4-1/2 tsp white pepper
1/4 tsp truffle oil (It can now be found in most groceries stores. Be careful...a little goes a long way)

Place potatoes in a large saucepan with the stock/water. The potatoes should be completely covered with liquid. Add the bay leaf, salt, and garlic to the pot. Bring water/stock to a boil, reduce heat to medium high and boil for 12-15 minutes (until they are fork tender). Remove from heat and drain. Keep the garlic cloves with the potatoes and discard the bay leaf.

Meanwhile, in a small saucepan, add the milk, cream, butter, nutmeg, white pepper and truffle oil. Heat on low just to warm the milk/cream and melt the butter. Keep on low heat until you are ready to use.

Food mill preparation: Place the food mill on top of a bowl. Place the cooked potatoes and garlic in the food mill. Grind until all potatoes/garlic have been milled.

No food mill preparation: If you have stand mixer, this would be your best option. If you don't, you can use a hand mixer. Mix the potatoes (on medium to high speed) until they are as lump free and creamy as you can get them. This might take a while so just be patient.

If you used a food mill, the potatoes can stay in the bowl they are in for this next part. If you used a stand mixer, keep the potatoes mixing as you add the next ingredients. Add the cream/milk mixture. Be sure to add a little at a time. You do not want your potatoes to be too watery. Continue to add until you reach your desired consistency (everyone is different). Taste. Add more pepper or salt if needed. Sea salt is wonderful to flavor creamed potatoes. It is okay for the potatoes to look a little wet as they while thicken as they sit.

Tip: If you are serving to guests that have not arrived, place a few thin pads of butter on top of the potatoes and cover tightly with plastic wrap. This will keep the potatoes from forming a crust on top.


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