Truffle Potato and Carrot Puree
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 2 lbs peeled Yukon Gold potatoes
- 3 oz divided heavy cream
- 2 oz unsalted butter
- 6 drops black truffle oil
- 1 1/2 lbs cleaned, peeled, and roughly chopped carrots
Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.
Warm the 2 oz heavy cream – divided and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with 6 drops of black truffle oil. Transfer to a serving bowl and serve.
Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes. Strain the carrots and add to a blender. Add 1 oz heavy cream and puree. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.