Potato Cappuccino with Potato Froth

Potato Cappuccino with Potato Froth

Jason Santos
Formerly of - Blue Inc.
Boston, MA

Yield: 12 servings


Potato Froth (Yield 5 cups):


  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.