Truffled crushed potatoes

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• trufflehunter

  06 July 2010

  trufflehunter commented on this recipe

  Truffle oil is a fantactic accompaniment to mashed or crushed potatoes. Finely sliced truffles would also go fantastically with this dish. If you really looking for a great source of delicious Italian truffles (all seasons and varieties), as well as truffle products (oil), then check out www.trufflehunter.co.uk; you can even order online!

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• GlisGlis

  06 February 2011

  GlisGlis rated and commented on this recipe

  

  I stumbled across this one while trying to think of something a) different to do with spuds, b) a little special, and c) which would not add to the burden of getting a Christmas lunch to the table. It ticked all the boxes, being easily prepped and fridge-kept the day before. Repetition last month wasn't as successful texture-wise, as I took my eye off the potatoes and they overcooked. What ended up as truffled mash still went down well, though.

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Ingredients

• 400g floury potatoes , cut into large chunks
• 200ml milk
• 1 rosemary sprig, plus a few leaves
• ½-1 tsp truffle oil , depending on how much you like the taste
• 4 tbsp single cream

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Ingredients

• 400g floury potatoes , cut into large chunks
• 200ml milk
• 1 rosemary sprig, plus a few leaves
• ½-1 tsp truffle oil , depending on how much you like the taste
• 4 tbsp single cream

Per serving

261 kcalories, protein 9g, carbohydrate 40g, fat 9 g, saturated fat 5g, fibre 3g, sugar 7g, salt 0.17 g

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