Tasting of Potatoes with Black Truffles from The French Laundry Cookbook by Thomas Keller

Name: Tasting of Potatoes with Black Truffles from The French Laundry Cookbook by Thomas Keller
Ingredients: 1 tablespoon minced chives; 1½ tablespoons finely minced black truffle; 2 tablespoons Brunoise; 6 tablespoons (3 ounces) unsalted butter, at room temperature, cut into 4 chunks; ¼ teaspoon white wine vinegar; 1¼ cups Truffle-Infused Mushroom Stock or ¾ cup Mushroom Stock plus ½ cup truffle juice (see Sources); 1 teaspoon kosher salt, or to taste; 12 ounces assorted small potatoes in a variety of shapes and colors (for example, 3 ounces each French Fingerling, Red Russian Fingerling, purple Peruvian, and marble potatoes); Freshly ground black pepper; ½ teaspoon kosher salt, or to taste; 1 cup heavy cream, warmed; 10 tablespoons (5 ounces) unsalted butter, at room temperature, cut into 6 pieces; 2 tablespoons white truffle oil; 1¼ pounds Yukon Gold potatoes; 16 Truffle Chips

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This dish combines several different potato preparations—sliced small, served in a bed of mashed potatoes, with chopped truffles, a truffle sauce, and crispy truffle potato chips. The contrast of...

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Ingredients

1 tablespoon minced chives
1½ tablespoons finely minced black truffle
2 tablespoons Brunoise
6 tablespoons (3 ounces) unsalted butter, at room temperature, cut into 4 chunks
¼ teaspoon white wine vinegar
1¼ cups Truffle-Infused Mushroom Stock or ¾ cup Mushroom Stock plus ½ cup truffle juice (see Sources)
1 teaspoon kosher salt, or to taste
12 ounces assorted small potatoes in a variety of shapes and colors (for example, 3 ounces each French Fingerling, Red Russian Fingerling, purple Peruvian, and marble potatoes)
Freshly ground black pepper
½ teaspoon kosher salt, or to taste
1 cup heavy cream, warmed
10 tablespoons (5 ounces) unsalted butter, at room temperature, cut into 6 pieces
2 tablespoons white truffle oil
1¼ pounds Yukon Gold potatoes
16 Truffle Chips