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Ingredients
- 4 x Yukon Gold potatoes (about 2 lb)
- Â Â Salt
- 1 Tbsp. Unsalted butter
- 1/2 c. Warm lowfat milk, or possibly more as needed
- Â Â Freshly grnd pepper
- 1 tsp White-truffle oil
Directions
- 1. Place whole unpeeled potatoes in a saucepan of cool water. Add in salt and bring to a boil. Reduce heat and simmer till tender when pierced with the tip of a small knife, about 40 min. Drain.
- 2. When cold sufficient to handle, peel potatoes and put through a ricer or possibly food mill on the finest blade. Beat in butter with a wooden spoon. Beat in warm lowfat milk little by little till a smooth, creamy consistency is achieved.
- Season to taste with salt and pepper. (If making ahead of time, keep in a heatproof bowl, covered with aluminum foil, set over a pot of warm water.
- When ready to serve, reheat over simmering water. You may need to add in additional warm lowfat milk to thin.)
- 3. Just before serving, whisk 1/2 t of the truffle oil into the potatoes.
- After dishing out potatoes, make a little well in each serving and drizzle 1/4 t oil on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 2 servings | |
| Calories 413 | |
| Calories from Fat 59 | 14% |
| Total Fat 6.69g | 8% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 49mg | 2% |
| Potassium 1870mg | 53% |
| Total Carbs 80.03g | 21% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.82g | 4% |
| Protein 11.23g | 18% |
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