Prep Time: 15 min
Cook Time: 1 hour
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
1 1/2 pounds carrots, cleaned, peeled, and roughly chopped
1-ounce heavy whipping cream
Freshly ground white pepper
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.
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.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!