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Truffled Mashed Potatoes

In France, fresh truffles are sometimes referred to as “black diamonds,” fetching as much as $500 per pound. Truffle oil provides the same complex flavor at a fraction of the price. (Truffle oils vary in intensity, so start with the smallest amount recommended and adjust according to taste.)…

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In France, fresh truffles are sometimes referred to as “black diamonds,” fetching as much as $500 per pound. Truffle oil provides the same complex flavor at a fraction of the price. (Truffle oils vary in intensity, so start with the smallest amount recommended and adjust according to taste.)

Servings
1/2-cup serving

Ingredients

  • 2 lb. fingerling or Yukon gold potatoes, peeled and cut into chunks
  • 4 large cloves garlic, peeled and halved
  • 2-3 Tbs. truffle oil
  • 1 Tbs. finely chopped parsley

Preparation

1. Bring potatoes, garlic, and enough water to cover all by 1 inch to a boil in medium saucepan. Reduce heat to medium, and simmer 20 minutes, or until potatoes are soft when pricked with fork. Drain, and reserve 1 cup cooking liquid.

2. Return potatoes and garlic to saucepan; mash with reserved cooking water until smooth. Stir in truffle oil and parsley, and season with salt and pepper, if desired.

Nutrition Information

  • Serving Size Serves 6
  • Calories 170
  • Carbohydrate Content 61 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 7 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g