Truffled Mashed Yukon Gold Potatoes
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Credit: Victor Zarate
Skills for Culinarians Day Cookbook, July 2004
2 lbs. Yukon gold potatoes
1 cup heavy cream
l.5 oz. sweet butter
1/4 oz. truffle slices or peelings, minced
1 T truffle oil
Salt and pepper to taste
I) Place potatoes in pot of cold, salted water. Bring to boil; cook until tender. Drain; peel skins. Dry in warm oven For 2 minutes.
2) Bring cream and butter to soft boil.
3) Rice potatoes twice.
4) Fold cream mixture into potatoes; season. Fold in truffles and truffle oil.
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