Truffled crushed potatoes
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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
MPU 2

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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