INGREDIENTS

INSTRUCTIONS

Fill a medium saucepan with potatoes, water to cover and salt. Bring to a
boil, reduce heat, and simmer until tender, about 20 to 25 minutes.
Meanwhile, trim black skin from truffle with a paring knife, and finely
chop, reserving the trimmings. Using a truffle slicer or Japanese
mandoline, thinly slice the truffle and reserve. In a small saucepan heat
the milk and butter over low heat until the butter has melted. Drain the
potatoes into a colander. Put potatoes through a food mill and transfer to
an electric standing mixer fitted with the paddle attachment. On low speed,
combine potatoes and milk mixture until no lumps remain; be careful not to
beat any more than needed to do that. Add truffle butter and combine. In a
small skillet over medium heat, saute leeks in 2 tablespoons extra-virgin
olive oil until tender, about 2 to 3 minutes. Season with salt and pepper.
Add reserved truffle trimmings and saute for about 1 minute, until truffle
is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes
and combine. Remove to a serving bowl and sprinkle with remaining chives.
In the same skillet over medium low heat, quickly saute the sliced truffles
in about 1 tablespoon of olive oil, for about 1 minute. Garnish potatoes
with sliced truffles and serve immediately. Makes 4 to 6 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 325 Calories (kcal); 24g Total Fat; (64% calories from fat);
5g Protein; 25g Carbohydrate; 39mg Cholesterol; 572mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4
1/2    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Franck Deletrain, executive chef of Patroon in N
Converted by MM_Buster v2.0n.

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