Truffled mashed potatoes-martha stewart livin

2 Servings

Ingredients

Quantity Ingredient
4 Yukon Gold potatoes (about 2 lb)
Salt
1 tablespoon Unsalted butter
½ cup Hot milk, or more as needed
Freshly ground pepper
1 teaspoon 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 ½ t of the truffle oil into the potatoes. After dishing out potatoes, make a little well in each serving and drizzle

¼ t oil on top.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

Related recipes