Potato Cappuccino with Potato Froth


  • 1 gallon veal stock
  • 1 pound Idaho® potatoes, diced, sauteed
  • 2 ounces black truffles, minced
  • 2 tablespoons truffle oil
  • ¼ cup butter
  • salt and freshly ground black pepper, as needed
  • potato froth, as needed
  • cocoa, as needed
Potato Froth (Yield 5 cups):
  • 2 pounds Idaho® potatoes, peeled, diced
  • 1 quart heavy cream
  • 2 tablespoons milk
  • salt and freshly ground black pepper, as needed


  1. Reduce stock to about 4 cups.
  2. Add potatoes, truffles, truffle oil and butter to reduced stock. Season with salt and pepper and puree in a blender.
  3. Add potato mixture to cappuccino cups, top with potato froth, dust with cocoa and serve.
Potato Froth:
  1. Simmer potatoes in water until cooked through, then drain and mash with remaining ingredients. Pass potato mixture through a chinois and place in a whipped cream dispenser to make froth.
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Yield: 12 servings

Jason Santos
Formerly of - Blue Inc.
Boston, MA

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