Truffled crushed potatoes
By Jane Hornby
Truffle oil adds
a touch of luxury
to potatoes, perfect for a special occasion
-
Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 261
-
fat 9g
-
saturates 5g
-
carbs 40g
-
sugars 7g
-
fibre 3g
-
protein 9g
-
salt 0.17g
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
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.
