Truffled Mashed Yukon Golds

Recipe Ingredients

2 lbs	908g / 32oz	Yukon Gold potatoes - peeled
		Coarse salt - to taste
		= (or coarse sea salt)
6 tablespoons	90ml	Unsalted butter
1/2 cup	118ml	Heavy whipping cream
1/3 cup	78ml	Creme fraiche
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	White truffle oil - (to 3)
		= (available at specialty and
		Gourmet markets)

Recipe Instructions

Cut 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.

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

Drain 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.

This recipe yields 4 servings.

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.

Source:
The Los Angeles Times, 02-05-2003

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