Black Truffle Potato Purée
December 30, 2013
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These potatoes with black truffle butter are a special side dish for your holiday table.
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4
Servings
206
Calories Per Serving
Deliver Ingredients
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
Total Fat
13g
19%
Sugar
2g
N/A
Saturated Fat
8g
39%
Cholesterol
33mg
11%
Protein
3g
7%
Carbs
21g
7%
Vitamin A
110µg
12%
Vitamin B12
0.2µg
2.5%
Vitamin B6
0.3mg
17.3%
Vitamin C
22mg
37%
Vitamin D
0.6µg
0.1%
Vitamin E
0.4mg
1.8%
Vitamin K
3µg
4%
Calcium
49mg
5%
Fiber
2g
10%
Folate (food)
20µg
N/A
Folate equivalent (total)
20µg
5%
Iron
0.9mg
5%
Magnesium
29mg
7%
Monounsaturated
3g
N/A
Niacin (B3)
1mg
6%
Phosphorus
92mg
13%
Polyunsaturated
0.5g
N/A
Potassium
518mg
15%
Sodium
21mg
1%
Thiamin (B1)
0.1mg
7%
Trans
0.5g
N/A
Zinc
0.4mg
3%
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