Truffled crushed potatoes
- Jane Hornby
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
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Truffle oil adds
a touch of luxury
to potatoes, perfect for a special occasion
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Glazed baby veg
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Ingredients
Nutrition
Units:
MetricUS
-
400g floury potatoes
cut into large chunks
-
200ml milk
-
1 rosemary
sprig, plus a few leaves
-
½-1 tsp truffle oil
depending on how much you like the taste
-
4 tbsp single cream
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Nutrition: per serving
-
kcal261
-
fat9g
-
saturates5g
-
carbs40g
-
sugars7g
-
fibre3g
-
protein9g
-
salt0.17g
low
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Method
-
step 1
Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
-
step 2
Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.
Recipe from Good Food magazine, December 2008
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