| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Sides, Vegetables, Potatoes, Soup/stews |
2 |
Servings |
INGREDIENTS
| 4 |
|
Yukon Gold potatoes (about 2 lb) |
|
|
Salt |
| 1 |
tb |
Unsalted butter |
| 1/2 |
c |
Hot milk, or more as needed |
|
|
Freshly ground pepper |
| 1 |
ts |
White-truffle oil |
INSTRUCTIONS
1. 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.
2. 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.)
3. 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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