Truffle Potato Pureé
Truffle Potato Pureé
Directions
- Fill a large pot with water and season with kosher salt.
- Boil yukon gold potatoes until they are fork tender; peel and mash.
- Heat butter, and heavy cream until combined.
- Stir in butter and cream mixture; fold in mascarpone, and truiffle oil. Season with salt.
Ingredients
- 18 oz. Peak Fresh Produce® Yukon gold potatoes
- 1 3/4 oz. Nature's Best Dairy® Butter, Unsalted
- 50 ml. Nature's Best Dairy® Cream, 40% Heavy
- 1 tbsp. Roma® Cheese, Mascarpone
- 1 tbsp. D Dalla Terra® white truffle oil
- 1/8 tsp. West Creek® kosher salt