Potatoes Alexa

(from castro15’s recipe box)

Categories: Appetizers


  • Portobello-Truffle Emulsion (see recipe)
  • 12 medium new potatoes, about 2 inches around
  • Kosher salt
  • 2 tsp unsalted butter
  • 3 tbsp. half-and-half
  • 2 tbsp. white truffle oil
  • 1/4 cup plus 2 tbsp. grated Parmigiano-Reggiano
  • Black pepper
  • 2 tbsp. chopped fresh chives, for serving


  1. Prepare the Portobello-Truffle Emulsion and reserve at room temp until ready to serve the potatoes.

  2. Place the potatoes in a saucepan with enough water to cover by 1 inch and bring to a boil. Generously salt the water and adjust the heat so the potatoes cook at a steady, gentle boil until they are firm-tender when pierced with the tip of a knife, about 15 minutes. Drain and set aside until cool enough to handle.

  3. Preheat the oven to 400 and line a large baking sheet with parchment paper. Lightly grease the parchment.

  4. Cut the potatoes in half. Using a spoon or melon baller, hollow out the cut side of the potatoes, leaving a 1/4-inch thick shell. Place the potato flesh in a small bowl and mash until mostly smooth.

  5. In a small saucepan over medium heat, melt the butter with the half-and-half. Pour the warm mixture over the mashed potatoes and stir or mash to blend. Stir in the truffle oil and 1/4 cup of the cheese and season to taste with salt and pepper.

  6. Season the insides of the potato shells lightly with salt and pepper, then spoon 1/4 tsp of the Portobello-Truffle Emulsion into the bottom of each one. Divide the potato mixture evenly among the shells, setting the filled potatoes on the prepared baking sheet, then sprinkle the tops with the remaining 2 tbsp. cheese. Bake until the potatoes are lightly golden on top and heated through, about 20 minutes.

  7. Spoon about 2 tbsp. of the Portobello-Truffle Emulsion onto each serving plate and use the back of a spoon to spread it into a thin, smooth layer. Place three potato halves on each plate and garnish with the chives. Serve immediately.

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