+
0 (0)

Categories: Sides, Vegetarian

Truffled mashed Yukon Golds

THERE'S one way to get a great TV dinner: Avoid the freezer. After eating a few, I realized everything on the tray could be easily improved just by starting from scratch. And so I set out to take the original ... Read more

Total time: 35 minutes | Serves 4
Note: Truffle oil is available at specialty and gourmet markets.
  • 2 pounds Yukon Gold potatoes, peeled
  • Coarse salt or coarse sea salt
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy whipping cream
  • 1/3 cup creme fraiche
  • Freshly ground white pepper
  • 2-3 tablespoons white truffle oil

Step 1Cut the potatoes into large, even chunks and place in a pot with water to cover. Add a tablespoon or so of salt. Bring to a boil and cook until the potatoes are soft, about 25 minutes.

Step 2While the potatoes cook, melt the butter in a small saucepan and add the cream; stir until heated. Set aside.

Step 3Drain the potatoes well and transfer to a large bowl. Add the butter mixture and mash partway. Add the creme fraiche and continue mashing until completely smooth. Season with salt and pepper. Divide among serving trays and drizzle with truffle oil to taste.

Each serving:
564 calories; 104 mg. sodium; 84 mg. cholesterol; 40 grams fat; 20 grams saturated fat; 47 grams carbohydrates; 5 grams protein; 4.10 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Mac and cheese
Cheesy spinach mac
Focaccia stuffing
Aunt Kizzy's macaroni and cheese