Yield: 1 servings
|1.00 pounds||potatoes; peeled, cubed|
|4.00 tablespoon||truffle butter; see * note|
|½ cup||heavy cream|
|1||drizzle of truffle oil|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
* Note: See the "Truffle Butter" recipe which is included in this collection.
Cook the potatoes in salted water until tender. Mash the potatoes until smooth. Stir in the Truffle Butter and cream and mash until incorporated. Season the potatoes with a drizzle of truffle oil, salt and white pepper. This recipe yields 2 cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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