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
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 2|
|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 %|
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Calories per serving: 634
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