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Posts Tagged ‘potato’

Potato Puree with Truffle Oil

Monday, February 16th, 2009

This is just another way to make some yummy mashed potatoes. If you don’t have truffle oil, its not really necessary. You can also use garlic infused olive oil if you like, or season with your favourite herbs.


3 or 4 medium sized potatoes (in this one I used some kifler potatoes I had, they’re smaller but I just used the rough equivelent in volume to “regular” potatoes)
1/2 cup of cream (if you can use a thicker cream, with about 35% fat, this would probably be creamier, but in this case I used whatever I happened to have in the pantry)
2 tbsp of butter (organic preferred)
a few drops of truffle oil (or other flavour infused oil)

Wash and peel the potatoes then boil in lightly salted water until cooked through. To speed up this step, you can cut your potatoes into smaller pieces. Just watch them and poke them with a fork every now and then to check if they are cooked through yet (they should be soft when you poke them). I have pretty much perfected the timing on boiling potatoes and can judge roughly how long it will take depending how big I cut them.

Eg. If I quarter medium sized potatoes it will take about 20-25 minutes. If I cube the potato (anything around 2cm to 1cm cubes) it should only take around 10 minutes.

Once the potatoes are cooked, drain them in an ever-trusty colander (an essential kitchen item). It was Valentines day and some how I had found a heart shaped potato! How appropriate, awwww!

Pour the cream and butter into a sauce pan and bring to a boil while stiring to melt the butter. Once it has started boiling take it off the heat.

Put the cooked potatoes into a bowl or even back into the pot you were cooking them in.

Mash them (if you are lacking a potato masher, go out and get one, forks work okay if you are desperate, but you can’t go past a decent masher. Look for one where the handle is centred on the mashing head. I had a weird one that was placed to the side and I always felt like it was going to snap.)

Add 1/2 the cream mixture to the mashed potato and continue to mash and mix. Once it is mixed thoroughly, add the remainder of the mixture.

Add a couple of drops of truffle oil. (While trying to take a picture of myself adding truffle oil I had a bit of an accident and added about 1 tbsp of truffle oil. I was going to leave it, but for such a small amount of potato, the truffle was going to be pretty powerful so I opted to try and scoop most of it out. The taste ended up being okay if you are eating the potato with other things, like some vegetables, but was a bit too strong on its own. So try not to make the same mistake.)

Overall it was a delicious and creamy potato mash, the perfect accompaniment to a nice roast.. mmm.

Sautéed Potatoes & Carrot with Egg & Sausage

Monday, February 16th, 2009

This is a recipe adapted from a recipe book Piggy gave me for my birthday! The carrots and sausage were my addition, and it worked out quite well. Might try to add some sautéed mushrooms next time.

500g Potatoes, peeled and cut into chunks (small is good)
1 carrot cut into chunks
2 Tablespoons olive oil (if you have it, substitute some of the olive oil for truffle oil, maybe about 1/2 a tbsp, makes it soooo tasty)
20g butter (I use organic butter)
2 garlic cloves, peeled but left whole
2 sage springs (lacking fresh sage, I used some oregano flakes or you can also use dried sage)
2 eggs (again organic, the only “real” free range egg)
Some sausages (entirely up to you how much you cook, I think we did about 6 sausages) 

Cook these in a frying pan, then chop them up into small pieces, using kitchen scissors is easiest, just hold the sausages with tongs and cut away back into the pan. This will save you messing up another plate and cutting board.

The recipe says if you want just potatoes on their own (with no egg), you can double this amount and add an extra spoonful of oil, but if you’ll be adding the eggs to the pan you’ll need this smallish amount of potatoes with a fairly large non-stick frying-pan. However, I use enough potatoes to cover the bottom of the pan, and I’m still able to push them aside to fit eggs in it. Also I use about a 30cm-ish pan and you can serve this in the pan. 

Boil the potato and carrot chunks in boiling salted water until they are cooked through but not breaking up, this should only take about 10 minutes.
Put the olive oil, butter, garlic and oregano/sage in a large non-stick frying pan and heat until the butter melts.
Drain the cooked potatoes and carrots and add to the frying pan.
Saute over fairly high heat at first, until they start to become golden and leave to get a crispy coating. Every now and then toss or stir them carefully so that they will get crispy all over.
Take care not to mush them up, although I don’t mind if it happens a little bit because it just means there will be more crusty bits. I love the crusty bits which is why I try to cut my potato pieces pretty small.
If the garlic looks like it may burn, sit it on top of the potatoes.
When the potatoes are golden all love and crisp to your liking, shuffle them to the side to make two big spaces for the eggs, you CAN add more egg if you like. The most I’ve done is about 3, though I suppose I could fit 4 in my pan and just let the egg go over more bits of potato.
Break an egg into each space, sprinkle with a little salt, and put the lid on. Cook over medium-low heat until the whites are just set.
Serve at once, trying not to break the egg yolks because its nice to mix them with the potatoes on your plate, but this is entirely your choice (I know some people don’t like runny egg).
Then just tip the sausages on top when serving and eat from the pan!
I love the bits where the egg has cooked around pieces of potato, especially if its crunchy bits of the potato. Yummmm. This is a very filling dish, but even when you’re full you will keep eating it until there is no more.