Truffled Mashed Potatoes-martha Stewart Livin Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4: Yukon Gold potatoes, about 2 lb
Salt,
1 tbsp: Unsalted butter,
1/2 cup: Hot milk, or more as needed
Freshly ground pepper,
1 tsp: 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.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp
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
Source from luhu.jp