Truffled crushed potatoes

Truffled crushed potatoes

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 2

Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
261
protein
9g
carbs
40g
fat
9g
saturates
5g
fibre
3g
sugar
7g
salt
0.17g
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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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Method

  1. Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
  2. Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.

Recipe from Good Food magazine, December 2008

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Comments

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esagoodfood's picture
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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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