Truffle Potato and Carrot Puree

• 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
• Kosher salt
• Freshly ground white pepper

1. Bring a large pot of water to a boil over medium heat.
2. Add the potatoes and boil until fork tender, about 40 minutes.
3. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.
4. Warm the heavy cream and butter in a stainless steel pot over low heat.
5. Fold the cream mixture into the potatoes.
6. Add salt and pepper, to taste, along with 6 drops of black truffle oil.
7. Transfer to a serving bowl and serve.
8. Add the carrots to a stock pot and cover with water.
9. Bring to a boil over medium heat and cook for 35 minutes.
10. Strain the carrots and add to a blender.
11. Add the heavy cream and puree.
12. Season with salt and pepper, to taste.
13. Transfer to a serving bowl and serve.
14. A viewer, who may not be a professional cook, provided this recipe.
15. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

gold potato, heavy cream, sweet unsalted butter, kosher salt, truffle oil, carrots, cream, kosher salt, freshly ground white pepper

Taken from www.foodnetwork.com/recipes/paula-deen/truffle-potato-and-carrot-puree-recipe.html (may not work)