Black Truffle Potato Cream with Asiago and Chive
Asiago and Truffle Potato Cream Sipping Appetizers
I love appetizers. Within every bite is the perfect distribution of ingredients. Plus, there’s just something about devouring an entire culinary creation in a single bite that sends a jolt of serotonin to my brain. This may be especially true when those tiny bites possess a select few ingredients—one of those ingredients is truffles!
Another one of my favorite things is soup and since I am so fond of combining all of my favorite things, I decided to create a truffle appetizer that provides the comfort of soup but can be gulped back like a shooter, sipped slowly, or served with a small spoon.
When using truffles, I never want to overpower their delicate flavor, so I worked from a starchy potato base and added just a small amount of Asiago cheese and sweet cream. This makes a very thick potato cream but if you prefer it to be a little thinner so it can be more easily shot back, feel free to add milk or half and half until you reach your desired consistency.
Creamy Potato Shooters with Black Truffle Carpaccio and Asiago
- 1 shallot, roughly chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 cup whipping cream
- 1 teaspoon of oil from truffle carpaccio
- 5 truffle shavings pulled from the truffle carpaccio, plus more for topping
- 1 cup water
- 3 Yukon gold potatoes, peeled and chopped
- ½ tablespoon minced garlic
- Salt and pepper to taste
- Chives to garnish
- Mix the truffles, truffle oil, and cream together and let sit for at least 15-20 minutes.
- Sprinkle the shallots with salt and saute in olive oil until just soft and starting to brown.
- Add the potato, garlic, and the water and boil until the potatoes can be easily pierced with a fork.
- Use an immersion blender to purée the potatoes. Add the cream/truffle mixture and purée further, until the truffles appear as flecks throughout the mixture.
- Salt and pepper to taste
- Garnish liberally with chopped chives
My favorite way to serve this silky smooth concoction is as an appetizer. It can be sipped, or a small spoon may be provided. I pour it into a small vessel and top it with a thin sliver of truffle carpaccio. It is also fantastic as an accompaniment to beautifully prepared meat or seafood. It is rich, so a schmear alongside the main dish is plenty. This can also make a beautiful creamed soup, simply whisk in milk or broth to dilute the potato cream until you reach your desired consistency.
Black truffles are seasonal and can be difficult to find fresh. Plus, it doesn’t take long for their flavor and aroma to degrade once they are dug up. Not to worry, with black truffle carpaccio, these properties have been perfectly preserved in oil. White truffles carpaccio is a welcome substitute in this recipe. You can find a wonderful selection of truffle carpaccio here.
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