TRUFFLED MASHED POTATOES
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 45m
Yield 6 cups or 12 servings
Number Of Ingredients 7
Steps:
- Cut each potato into one-inch-thick slices. Put the slices in a casserole and add cold water to cover. Add salt to taste and bring to the boil. Cook about 30 minutes or until the potato slices are tender.
- Drain the potato slices and put them through a food mill or potato ricer.
- Put the butter in a skillet and let it melt. Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.
- Beat the browned butter and the creme fraiche or heavy cream into the potatoes.
- Cut the truffles into thin slices. Stack the slices a few at a time and cut them into thin strips, or batons. There should be about a quarter cup. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well. Serve hot.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 432 milligrams, Sugar 2 grams, TransFat 0 grams
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