Ingredients

Truffle Potato:

2 pounds Yukon gold potato, peeled
2 ounces heavy cream
2 ounces whole sweet unsalted butter
Kosher salt and freshly ground white pepper
6 drops black truffle oil

Carrot Puree:

1 1/2 pounds carrots, cleaned, peeled, and roughly chopped
1-ounce heavy whipping cream
Kosher salt
Freshly ground white pepper

Directions

Truffle Potato:

Bring a large pot of water to a boil over medium heat. Add the potatoes and boil until fork tender, about 40 minutes. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.

Warm the heavy cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes. Add salt and pepper, to taste, along with 6 drops of black truffle oil. Transfer to a serving bowl and serve.

Carrot Puree:

Add the carrots to a stock pot and cover with water. Bring to a boil over medium heat and cook for 35 minutes. Strain the carrots and add to a blender. Add the heavy cream and puree. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

*Cook’s Note: If accompanying Patrick McNamara’s Grilled NY Striptease, assemble onto plates, then arrange the steak and Bordeaux Syrup on top.

Recipe Courtesy of Patrick McNamara