Makes:
6 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
11" Large Skillet with Cover
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Recipe Description:
Serve your family this "comfort food" with the luscious gourmet additions and they'll be so satisfied they won't want to leave the table.
Truffle Mashed Potatoes
2
pounds
Yukon gold potatoes, washed and shredded, cut into large cubes
(900
g)
1⁄2
cup
fat-free milk
(120
mL)
1
tablespoon
butter, light and unsalted
(14
g)
1⁄2
teaspoon
white truffle oil
(2.5
mL)
Entrée
1
pound
beef, chuck extra lean
(454
g)
3
ounces, 1/3 cup
yellow onion, strung, use Cone #2
(85
g)
3
ounces, 1/3 cup
celery, 1⁄3 cup, sliced, use Cone #4
(85
g)
6
ounces, 3/4 cup
carrots, sliced, use Cone #4
(170
g)
1
cup
peas
(145
g)
1⁄2
teaspoon
cumin
(2.5
mL)
1⁄2
tablespoon
garlic, minced
(7.5
mL)
1⁄2
teaspoon
nutmeg
(2.5
mL)
Directions:
- Place 3 cups/700 mL water into sauce pan and bring to a boil over medium heat.
- Place potatoes in steamer inset and place into sauce pan, reduce heat to low and simmer potatoes for 30 minutes until just tender. Fork will easily penetrate potato.
- Drain water. In same sauce pan add milk, butter and truffle oil. Whip potatoes with electic mixer or manual masher until smooth.
Entrée
- Preheat skillet on medium heat. When several drops of water sprinkled on the pan skitter and dissipate, add beef and cook, stirring occasionally, until no longer pink, approximately 10 - 15 minutes.
- Add onions, celery, carrots, garlic and sauté for another 10 minutes.
- Add Worcestershire sauce, tomato paste, balsamic, brown sauce, nutmeg and rosemary. Reduce heat to medium-low and simmer for approximately 30 minutes.
- Add peas and simmer for an additional 5 minutes.
- Preheat oven to 400°F/205°C.
- Top beef entrée with mashed potato mixture. Remove handles, place in oven and bake for 20 - 25 minutes.
- Garnish with sprig of resemary and grape tomatoes and fresh parsley.
Directions
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