Recipe:

Mashed Potatoes with White Truffle Oil

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Serves 6

Tender yellow potatoes mashed with garlic and drizzled with truffle oil — a positively ambrosial side dish for holiday meals or as a vegetarian entrée paired with other vegetables and fruit.

Ingredients

2 1/2 pounds Yukon Gold potatoes, washed
1 cup whole milk
4 cloves garlic, minced
1/4 cup unsalted butter, cut into pieces and softened
Salt, to taste
Ground pepper, to taste
White truffle oil, to taste
Chives, minced (for garnish)

Method

Put whole potatoes in a saucepan and add enough cold water to cover. Bring to a boil, reduce heat and simmer, uncovered, until fork tender, about 15 to 20 minutes.

While potatoes are cooking, heat milk and garlic in a small saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and add pieces of butter.

Drain potatoes, remove skins and return to pot over medium heat. Mash potatoes with a potato masher or fork. Then add garlic-milk mixture and mash until combined well. Season with salt and pepper to taste.

Drizzle mashed potatoes with truffle oil and garnish with chives.

Nutrition

Per serving (8.5 oz/244g-wt.): 270 calories (100 from fat), 11g total fat, 6g saturated fat, 6g protein, 36g total carbohydrate (2g dietary fiber, 2g sugar), 25mg cholesterol, 125mg sodium

Tags: Entertaining, Wheat Free, Vegetarian, Sugar Conscious, Low Sodium, Gluten Free

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