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Truffle Potato and Carrot Puree

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 2 lbs peeled Yukon Gold potatoes
  • 3 oz divided heavy cream
  • 2 oz unsalted butter
  • 6 drops black truffle oil
  • 1 1/2 lbs cleaned, peeled, and roughly chopped carrots


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 2 oz heavy cream – divided 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 1 oz heavy cream and puree. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

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