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Name: Truffled Mashed Potatoes-Martha Stewart Living
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 ts White-truffle oil; Salt; 4 Yukon Gold potatoes; 1 tb Unsalted butter; Black Pepper freshly ground; 1/2 c Hot milk or more as needed

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INGREDIENTS

1 ts White-truffle oil
Salt
4 Yukon Gold potatoes
1 tb Unsalted butter
Black Pepper ; freshly ground
1/2 c Hot milk ; or more as needed

INSTRUCTIONS

1. Place whole unpeeled potatoes in a saucepan of cold water. Add salt and bring to a boil. Reduce heat and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain. 2. When cool enough to handle, peel potatoes and put through a ricer or food mill on the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heatproof bowl, covered with aluminum foil, set over a pot of hot water. When ready to serve, reheat over simmering water. You may need to add additional hot milk to thin.) 3. Just before serving, whisk 1/2 t of the truffle oil into the potatoes. After dishing out potatoes, make a little well in each serving and drizzle 1/4 t oil on top. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #037 by John Merkel on Feb 4, 1997.

NOTES

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Truffled Mashed Potatoes-Martha Stewart Living

1 ts White-truffle oil
 Salt
4 Yukon Gold potatoes
1 tb Unsalted butter
 Black Pepper freshly ground
1/2 c Hot milk or more as needed

1. Place whole unpeeled potatoes in a saucepan of cold water. Add salt and  bring to a boil. Reduce heat and simmer until tender when pierced with the  tip of a small knife, about 40 minutes. Drain.    2. When cool enough to handle, peel potatoes and put through a ricer or  food mill on the finest blade. Beat in butter with a wooden spoon. Beat in  hot milk little by little until a smooth, creamy consistency is achieved.  Season to taste with salt and pepper. (If making ahead of time, keep in a  heatproof bowl, covered with aluminum foil, set over a pot of hot water.  When ready to serve, reheat over simmering water. You may need to add  additional hot milk to thin.)    3. Just before serving, whisk 1/2 t of the truffle oil into the potatoes.  After dishing out potatoes, make a little well in each serving and drizzle      1/4 t  oil on top.    Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary  Posted to MM-Recipes Digest V4 #037 by John Merkel <jmerk@doitnow.com> on  Feb 4, 1997.

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Nutrition

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Serving Size: 1 Serving (525g)
Recipe Makes: 2

Calories: 634
Calories from Fat: 315 (50%)

Amt Per Serving		% DV

	Total Fat 34.9g	47 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 9g
	Polyunsanturated Fat 1.5g
Cholesterol 91.6mg		28 %
Sodium 30.4mg		1 %
Potassium 1807.5mg		48 %
Total Carbohydrate 74.6g		22 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 65.2g
Protein 9g		13 %
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: 634

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