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Truffle and Brie Potato Croquettes

May 25, 2013

April, and then May and soon to be June, showers make me crave comfort food. There’s just something about mashed potatoes  that makes a full week of rainy/gloomy weather a little less miserable. Enter Truffle and Brie Potato Croquettes, a fried and fancified version of mashed potatoes. I got the fantastic idea to make truffle croquettes from my friend Dan, who works in the kitchen at Parish Hall in Brooklyn; check it out for a truly amazing restaurant experience.

Fried mashed potatoes. Best. Snack. Ever.

Fried mashed potatoes. Best. Snack. Ever.

Croquettes are basically fried up little cylinders of mashed potatoes. I’ve eaten the majority of my croquettes in tapas bars across Spain, usually as cod croquettes, but they’re popular throughout the rest of the world, sometimes stuffed with meat or veggies. You can put whatever you want into these and I obviously wanted to stuff mine with cheese- in this case Brie. The tangy brie pairs so well with the musky earthy truffle. I used a combination of truffle oil and truffle salt to achieve the iconic taste, but you can also sub in some truffle butter for the oil. If at this point in my post you’re judging me for using truffle oil, let’s be real, when beautiful black truffles fit in my budget I don’t think I’m going to be tossing them into my potato croquettes. Just saying.

In this version I used my stand mixer to puree the potatoes so that they’re super light and supple (strange requirements, yes, but it all adds to the general velvety deliciousness of the potatoes). It’s more the delicate French-style of pommes puree than the traditional American chunky, rustic mashed potatoes that we all know and love. Here’s a video showing the stand mixer process. If you don’t have a stand mixer or the patience, just mash up potatoes in your usual fashion, stick them in the fridge and re-join my recipe after I pull the potatoes out of the fridge.

Truffle and Brie Potato Croquettes
Yield: about 50 croquettes

2 1/2 pounds russet potatoes (about 2 medium potatoes), peeled and cubed
1/4 cup milk
3 tablespoons truffle oil
Kosher salt
4 ounces brie cheese, cut into 1/2-inch pieces
3/4 cup AP flour, seasoned with salt and pepper
3 eggs, beaten
1 cup breadcrumbs, seasoned with truffle salt and ground pepper
Canola oil
Truffle salt

Put potatoes in a medium pot and cover with water, then cover the pot. Over medium heat, bring the pot to a simmer and cook until potatoes are fork tender, about 20 minutes.

Potatoes in mixer. Check.

Potatoes in mixer. Check.

Drain the potatoes and put them in the bowl of a stand mixer fitted with a paddle attachment. While the potatoes are still warm, start mixing on a low speed, gradually increasing it until they are broken down into pea-size pieces. Switch the paddle attachment out for the whisk attachment. While the whisk is moving at a low speed, add in the milk and then the truffle oil and continue mixing until you reach a smooth consistency. Season with some salt and mix thoroughly. Spread the potatoes out on a sheet tray and let them cool completely in the fridge, about 30 minutes.

Super supple, creamy and rich potatoes. Check.

Super supple, creamy and rich potatoes. Check.

Scoop a tablespoon of mashed potatoes and gently roll into a cylinder shape with your hands. Then poke a hole partway through the middle of the potato cylinder. Place in a bit of Brie. This is going to be messy, just go with it. I like to enlist the help of others at this point (A big thank-you to Dean who helped me create these puppies). Rolling out 50+ croquettes can get a little tedious so have one person rolling out the croquettes and have another fill them with your little bites of Brie makes life a lot better. Just a heads up, you will probably eat a lot of the Brie during this portion– this is respectable and even encouraged. You may want to take this a step further and wash it all down with a glass (or 4) of wine.

After a while this almost becomes therapeutic.

After a while this almost becomes therapeutic.

After all of your croquettes are pretty and filled with cheese, start the breading process. Dip a croquette into the flour, then the egg wash and finally coat with the seasoned breadcrumbs. Repeat for the remaining croquettes. (I also like to work with the buddy system on this step to avoid creating a huge mess on your fingers. It’ll still be messy but this will help.)

Rows and rows of what will soon become a delicious and addicting snack.

Rows and rows of what will soon become a delicious and addicting snack.

In a large heavy-bottomed pot or Dutch oven, heat 3 inches of oil to 375 degrees F. Drop a few croquettes in at a time– don’t overcrowd the pan. Fry until golden brown and the potatoes are heated through, about 3 minutes. Using a slotted spoon, remove the croquettes from the oil. Season immediately with some truffle salt. Repeat until all of the croquettes are cooked. Then, dig in.

Done! All of this effort was sooo worth it.

Done! All of this effort was sooo worth it.

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