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INGREDIENTS

3 tb Extra-Virgin Olive Oil
1 ts Salt
white pepper ; Freshly-ground
1 md Black summer truffle
1 c leeks ; Chopped, white and light green parts only
Coarse salt
1 oz Prepared truffle butter
4 tb Unsalted butter
1 c milk
4 md Idaho potatoes ; peeled, and rinsed
3 ts Chives ; Chopped

Servings

INSTRUCTIONS

Fill a medium saucepan with potatoes, water to cover and salt. Bring to a boil, reduce heat, and simmer until tender, about 20 to 25 minutes. Meanwhile, trim black skin from truffle with a paring knife, and finely chop, reserving the trimmings. Using a truffle slicer or Japanese mandoline, thinly slice the truffle and reserve. In a small saucepan heat the milk and butter over low heat until the butter has melted. Drain the potatoes into a colander. Put potatoes through a food mill and transfer to an electric standing mixer fitted with the paddle attachment. On low speed, combine potatoes and milk mixture until no lumps remain; be careful not to beat any more than needed to do that. Add truffle butter and combine. In a small skillet over medium heat, saute leeks in 2 tablespoons extra-virgin olive oil until tender, about 2 to 3 minutes. Season with salt and pepper. Add reserved truffle trimmings and saute for about 1 minute, until truffle is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes and combine. Remove to a serving bowl and sprinkle with remaining chives. In the same skillet over medium low heat, quickly saute the sliced truffles in about 1 tablespoon of olive oil, for about 1 minute. Garnish potatoes with sliced truffles and serve immediately. Makes 4 to 6 servings. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Per serving: 325 Calories (kcal); 24g Total Fat; (64% calories from fat); 5g Protein; 25g Carbohydrate; 39mg Cholesterol; 572mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Franck Deletrain, executive chef of Patroon in N Converted by MM_Buster v2.0n.

NOTES

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Truffle Mashed Potatoes

3 tb Extra-Virgin Olive Oil 
1 ts Salt 
  white pepper Freshly-ground
1 md Black summer truffle 
1 c leeks Chopped, white and light green parts only
  Coarse salt 
1 oz Prepared truffle butter 
4 tb Unsalted butter 
1 c milk 
4 md Idaho potatoes peeled, and rinsed
3 ts Chives Chopped

Fill a medium saucepan with potatoes, water to cover and salt. Bring to a  boil, reduce heat, and simmer until tender, about 20 to 25 minutes.  Meanwhile, trim black skin from truffle with a paring knife, and finely  chop, reserving the trimmings. Using a truffle slicer or Japanese  mandoline, thinly slice the truffle and reserve. In a small saucepan heat  the milk and butter over low heat until the butter has melted. Drain the  potatoes into a colander. Put potatoes through a food mill and transfer to  an electric standing mixer fitted with the paddle attachment. On low speed,  combine potatoes and milk mixture until no lumps remain; be careful not to  beat any more than needed to do that. Add truffle butter and combine. In a  small skillet over medium heat, saute leeks in 2 tablespoons extra-virgin  olive oil until tender, about 2 to 3 minutes. Season with salt and pepper.  Add reserved truffle trimmings and saute for about 1 minute, until truffle  is tender. Transfer leeks and truffles and 2 teaspoons chives to potatoes  and combine. Remove to a serving bowl and sprinkle with remaining chives.  In the same skillet over medium low heat, quickly saute the sliced truffles  in about 1 tablespoon of olive oil, for about 1 minute. Garnish potatoes  with sliced truffles and serve immediately. Makes 4 to 6 servings.    Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "    Per serving: 325 Calories (kcal); 24g Total Fat; (64% calories from fat);  5g Protein; 25g Carbohydrate; 39mg Cholesterol; 572mg Sodium Food  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4      1/2    Fat; 0 Other Carbohydrates    Recipe by: Recipe from Franck Deletrain, executive chef of Patroon in N      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 4

Calories: 1163
Calories from Fat: 992 (85%)

Amt Per Serving		% DV

	Total Fat 110.2g	147 %
	Saturated Fat 49.8g	249 %
	Monounsaturated Fat 37.5g
	Polyunsanturated Fat 16.1g
Cholesterol 184.4mg		57 %
Sodium 70.2mg		2 %
Potassium 997.2mg		26 %
Total Carbohydrate 43.5g		13 %
	Dietary Fiber 3.6g	15 %
	Sugars, other 39.9g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1163

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