how2heroes » Potato Puree w/ Truffle Butter & Herbs

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Ingredients

For the Potatoes

2 lbs Yukon potatoes, peeled & rough chopped
½ lb unsalted butter
1½ cups heavy cream
white pepper to taste
kosher salt
2 tbsp truffle butter
2 tbsp mixed herbs (tarragon, celery leaf & dill)

For the Truffle Butter

2 tbsp unsalted butter, softened
1-2 drops white truffle oil
pinch of salt

Special Equipment

fine mesh strainer

How-to

Make Truffle Butter

Combine 2 tbsp butter with 1-2 drops truffle oil or to taste
Add salt to taste

Prepare Potatoes

In a stainless steel pot, bring peeled Yukon potatoes in salted water to a boil; reduce to a hard simmer. Cook potatoes until fork tender (about 30-40 minutes)
Strain potatoes in a colander and let sit steaming out for approximately 5-7 minutes
Put potatoes through a rice mill on fine setting
Scald heavy cream
Gently fold in unsalted butter and heavy cream until incorporated and silky
Season with salt and pepper
Put through a fine mesh strainer to make even more creamy and smooth
Garnish with truffle butter and a mixture of chopped tarragon, celery leaf and dill (or herbs of choice)

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Rachel Klein

Growing up in New York City, Chef Rachel Klein developed a love of food at an early age thanks to her cosmopolitan surroundings and extensive family travel throughout Europe and the United States. This early exposure was reinforced by her Eastern European roots, explaining her natural gravitation towards the kitchen. Today, these influences converge in Klein’s philosophy as a chef. Klein respects the classics, which she often deconstructs before adding her own unexpected twist to create something new with hints of the familiar. After graduating from The Art Institute of New York City, Klein found an outlet for her creative energy in the kitchens of celebrated chefs Peter Hoffman at The Savoy and Anita Lo at Anissa before moving to Providence, Rhode Island. Klein’s first opportunity to showcase her own unique take on global cuisine came as Executive Chef at X.O. Café. Her talent was immediately recognized on a national level and she was nominated as one of the top chefs in the United States by Southwest Airlines’ Spirit Magazine. Following her success at X.O. Café, she took the position of Executive Chef of Lot 401 in Providence. Again, Klein’s talents attracted national attention; Lot 401 was named one of America’s best new restaurants in 2004 by Esquire. After leaving Providence, Klein continued to make headlines as Executive Chef at OM Restaurant in Cambridge, Massachusetts. Her inventive cuisine garnered her both local and national attention. In 2006, she was recognized by both The Boston Globe and Boston magazine as Boston’s Best New Chef. Also that year, OM secured a coveted position on the Conde Nast Traveler Hot List, and earned recognition as one of Esquire’s Best New Restaurants in America. Klein continues to personalize and perfect her unique approach to global cooking at Aura restaurant at the Seaport Hotel, where her playful approach to cooking continues to make a mark on the culinary world. Her ability to blend the hotel’s maritime ties to the Spice Trade and her passion for global flavors has resulted in a menu infused with the rich flavors and textures for which she has come to be known.