Truffled Mashed Potatoes-martha Stewart Living
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Potatoes, Sides, Soup/stews, Vegetables | 2 | Servings | |
INGREDIENTS
| 4 | Yukon Gold potatoes, about | |
| 2 lb | ||
| Salt | ||
| 1 | T | Unsalted butter |
| 1/2 | c | Hot milk, or more as needed |
| Freshly ground pepper | ||
| 1 | t | White-truffle oil |
INSTRUCTIONS
Place whole unpeeled potatoes in a saucepan of cold water. Add salt and bring to a boil. Reduce heat and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain. When cool enough to handle, peel potatoes and put through a ricer or food mill on the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heatproof bowl, covered with aluminum foil, set over a pot of hot water. When ready to serve, reheat over simmering water. You may need to add additional hot milk to thin.) Just before serving, whisk 1/2 t of the truffle oil into the potatoes. After dishing out potatoes, make a little well in each serving and drizzle 1/4 t oil on top. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on Feb 4, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 20.1mg
Sodium: 174.9mg
Potassium: 92.5mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 3.1g
Protein: 2.1g