December 30, 2013
These potatoes with black truffle butter are a special side dish for your holiday table.
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Ingredients
- 1 Pound Idaho potatoes, peeled and cut into chunks
- 4 Ounces milk
- 4 Tablespoons black truffle butter
- 2 Tablespoons crème fraîche, optional
Directions
Place the potatoes in a medium pot and cover with water by 1 inch. Add 1 tablespoon salt and bring the mixture to a simmer. Cook the potatoes at a simmer for approximately 15 minutes or until very tender.
Pour the cooked potatoes through a strainer and leave to drain 5 minutes. While the potatoes drain, warm the milk.
Transfer the potatoes to a bowl. Whip with an electric mixer while gradually adding the warmed milk. Whip in the butter and crème fraîche if using. Season to taste with salt and pepper.
Nutritional Facts
Servings4
Calories Per Serving206
Total Fat13g19%
Sugar2gN/A
Saturated8g39%
Cholesterol33mg11%
Protein3g7%
Carbs21g7%
Vitamin A110µg12%
Vitamin B120.2µg2.5%
Vitamin B60.3mg17.3%
Vitamin C22mg37%
Vitamin D0.6µg0.1%
Vitamin E0.4mg1.8%
Vitamin K3µg4%
Calcium49mg5%
Fiber2g10%
Folate (food)20µgN/A
Folate equivalent (total)20µg5%
Iron0.9mg5%
Magnesium29mg7%
Monounsaturated3gN/A
Niacin (B3)1mg6%
Phosphorus92mg13%
Polyunsaturated0.5gN/A
Potassium518mg15%
Sodium21mg1%
Thiamin (B1)0.1mg7%
Trans0.5gN/A
Zinc0.4mg3%
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