Truffle Potato and Carrot Puree

Ingredients

• 2 ounces butter unsalted sweet whole
• 1.5 pounds carrots cleaned peeled roughly chopped
• 2 ounces heavy cream 
• 1 ounce heavy whipping cream 
• 4 servings kosher salt 
• 4 servings kosher salt and pepper white freshly ground
• 6 drops truffle oil black
• 4 servings pepper white freshly ground
• 2 pounds yukon gold potatoes peeled

Equipment

• bowl
• pot
• blender
• colander

Directions

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. Strain the potatoes in a colander, then run the potatoes through food mill into a large bowl.
3. Warm the heavy cream and butter in a stainless steel pot over low heat. Fold the cream mixture into the potatoes.
4. Add salt and pepper, to taste, along with 6 drops of black truffle oil.
5. Transfer to a serving bowl and serve.
6. 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.
7. Add the heavy cream and puree. Season with salt and pepper, to taste.
8. Transfer to a serving bowl and serve.