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Truffled Mashed Potatoes-Martha Stewart Living
Truffled Mashed Potatoes-Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Potatoes
Ingredients List
- 4 Yukon Gold potatoes (about
- -2 lb)
- Salt
- 1 tb Unsalted butter
- 1/2 c Hot milk, or more as needed
- Freshly ground pepper
- 1 ts White-truffle oil
Directions
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.
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.
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