Truffled Mashed Potatoes

Ingredients

• 6 large potatoes, about 4 pounds, peeled
• Salt to taste, if desired
• ¼ pound or 1/2 cup plus 1 tablespoon butter
• 1 ½ cups creme fraiche or heavy cream
• 2 black truffles, optional
• Freshly ground pepper, preferably white, to taste
• ½ teaspoon freshly grated nutmeg

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    250 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 3 grams protein; 37 milligrams cholesterol; 168 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 cups or 12 servings

Preparation

1. Cut each potato into one-inch-thick slices. Put the slices in a casserole and add cold water to cover. Add salt to taste and bring to the boil. Cook about 30 minutes or until the potato slices are tender.
2. Drain the potato slices and put them through a food mill or potato ricer.
3. Put the butter in a skillet and let it melt. Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.
4. Beat the browned butter and the creme fraiche or heavy cream into the potatoes.
5. Cut the truffles into thin slices. Stack the slices a few at a time and cut them into thin strips, or batons. There should be about a quarter cup. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well. Serve hot.

45 minutes