Truffled crushed potatoes

Truffled crushed potatoes

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(1 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion

Nutrition and extra info

Nutrition: per serving

  • kcal261
  • fat9g
  • saturates5g
  • carbs40g
  • sugars7g
  • fibre3g
  • protein9g
  • salt0.17g
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  • 400g floury potatoes, cut into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 rosemary sprig, plus a few leaves



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • ½-1 tsp truffle oil, depending on how much you like the taste
  • 4 tbsp single cream


  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.

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Comments, questions and tips

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6th Feb, 2011
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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