Yield: 4 servings
|2 pounds||Yukon Gold potatoes, peeled|
|\N \N||And quartered|
|1 pounds||Long white potatoes, peeled|
|\N \N||Truffle oil to taste, plus a|
|\N small||Amount for garnish|
|2 tablespoons||Olive oil|
|\N \N||Salt and pepper|
|½ cup||Grated Parmigiano-Reggiano|
|\N \N||Cheese, plus 1/4 cup for|
|2 \N||Black truffles|
|\N \N||Chopped chives|
In a sauce pot, bring the Yukon Gold potatoes, covered with salted water, bring up to a boil. Reduce the heat and cook until the potatoes are tender, about 8-10 minutes. Remove from the heat and drain. Place the potatoes back on the stove and cook for 1-2 minutes.
This will dehydrate the potatoes. Add the butter, cream, and truffle oil. Using a hand masher, mash the potatoes until almost smooth.
Season with salt and pepper. Using a mandoline, slice the potatoes into shoestrings. In a mixing bowl, tossed the potatoes with olive oil and season with salt and pepper. Cover the bottom of a Teflon saut pan with the shoestring potatoes. Allow the potatoes to come up the edges two inches. Allow the potatoes to cook until golden brown, about 3-4 minutes. Flip the potatoes over and finish cooking until golden brown. Remove the potato from the pan and form into a deep tart pan. Spoon the mashed truffle potatoes evenly over the potato crust. Sprinkle with the cheese. Place in the oven and bake until the cheese has melted and the potatoes are heated through, about 5 minutes. Shave the truffles over the entire tart. Remove the tart pan and place on a platter. Garnish with chives, cheese, and truffle oil.
ESSENCE OF EMERIL SHOW #EE2339