Truffle Potato and Carrot Puree

By Totlxtc

Recipe courtesy Patrick Mcnamara

Ingredients

• 2 pounds Yukon gold potato, peeled
• 2 ounces heavy cream
• 2 ounces whole sweet unsalted butter
• Kosher salt and freshly ground white pepper
• 6 drops black truffle oil
• 1 1/2 pounds carrots, cleaned, peeled, and roughly chopped
• 1-ounce heavy whipping cream
• Kosher salt
• Freshly ground white pepper

Preparation

Step 1

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 heavy cream 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.