Thursday, September 5, 2013
Bite with Belkys: Truffle Mashed Potatoes from b‚oli on South Beach
Mushrooms jazz up just about any dish. A chef is taking advantage of truffle season by including them in his mashed potatoes. Time to grab a Bite with Belkys.
The Chef: Gustavo Vertone
The Restaurant: bâoli on South Beach
The Dish: Truffle Mashed Potatoes
- 4 pounds russet potatoes
- 1 cup heavy cream
- 1/2 cup butter, room temperature
- 1 tablespoon white truffle oil
- 1 tsp. kosher salt
- freshly ground black pepper to taste
- 1 tsp. fresh black truffle, shaved
Method of Preparation:
-Start by heating water in a pan. Add a pinch of Kosher salt and put in the russet potatoes with the skin on. Make sure the water just covers them. Bring to a boil and cook until the potatoes are soft all the way through-- about 45 minutes.
-Next, take them out of the pot- let them cool and peel the skin off. Mash the potatoes until you get the lumps out.
-Now, add butter and heavy cream. Continue mashing until they're nice and smooth. Add black pepper and organic truffle oil. Continue mashing until well blended.
-Transfer the mashed potatoes to a serving bowl, and shave the fresh black truffle on top.
Chef Gustavo serves his Truffle Mashed Potatoes with Filet Mignon.
Serving suggestion: Chateau Haut Condissas 2005
1906 Collins Avenue
Miami Beach, FL 33139