Truffled Crushed Potatoes
Indulge your taste buds with this luxurious potato dish that boasts a heavenly combination of fluffy potatoes, aromatic rosemary, a hint of truffle oil, and a velvety cream finish. This sophisticated side dish is sure to elevate any meal with its rich flavors and creamy texture.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 261 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.17 milligram of sodium
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