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Truffled crushed potatoes

Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 261
  • Carbohydrates 40
  • Saturated Fat 5
  • Sugar 7
  • Protein 9
  • Fat 9
  • Fibre 3
  • Salt 0.17

Nutrition per serving

  • Calories 261
  • Carbohydrates 40
  • Saturated Fat 5
  • Sugar 7
  • Protein 9
  • Fat 9
  • Fibre 3
  • Salt 0.17

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

Method

  1. 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.

  2. 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.

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