| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
White potatoes; peeled, cut into |
|
|
; 1-inch pieces |
| 1 |
c |
Half and half |
| 1/4 |
c |
Butter; (1/2 stick) |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
White truffle oil* |
| 1 |
ts |
Chopped black truffles; (optional)* |
INSTRUCTIONS
Cook potatoes in large pot of boiling salted water until very tender, about
20 minutes. Drain. Return potatoes to pot. Stir over medium heat until
excess moisture evaporates, about 1 minute. Remove from heat. Add half and
half, butter, olive oil and truffle oil. Mash until smooth. Season to taste
with salt and pepper. Stir in chopped truffles, if desired. Transfer to
bowl and serve.
*White truffle oil and black truffles are available at Italian markets,
specialty foods stores and some supermarkets.
Makes 6 to 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 2275 Calories (kcal); 129g Total Fat; (49% calories from fat);
36g Protein; 255g Carbohydrate; 213mg Cholesterol; 649mg Sodium Food
Exchanges: 15 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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