TRUFFLE MASHED PURPLE POTATOES
1 small head garlic
1 teaspoon extra-virgin olive oil
2 pounds purple potatoes, unpeeled
1 tablespoon unsalted butter, softened
1 1/2 teaspoons white truffle oil, or to taste
1/3 cup warm organic low-fat (1%) milk, plus additional for desired consistency
1 1/4 teaspoons fine sea salt, or to taste
- Preheat oven to 425°F.
- Cut top portion off garlic head to expose all cloves. Drizzle with olive oil. Wrap in foil. Bake for 30 minutes.
- Meanwhile, cut potatoes into 2-inch cubes. Place potato cubes in large pot; cover with water. Bring to boil over high heat. Reduce heat to medium-low and simmer for 20 minutes or until the potatoes are very soft; drain.
- Mash the potatoes with butter until no large lumps remain. Squeeze the roasted garlic cloves from skins onto potatoes; mash.
- Whisk truffle oil into 1/3 cup milk. Add truffle-milk mixture to potatoes; mash until mixture is creamy, light and fluffy, adding additional warm milk, if necessary. Add salt to taste.
- Serve hot. If desired, drizzle with additional truffle oil at serving.
Makes 6 servings
Nutrition analysis (per serving): 160 calories, 4g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 500mg sodium, 26g total carbohydrate, 3g dietary fiber, 2g sugars, 4g protein, 2% DV vitamin A, 25% DV vitamin C, 4% DV calcium, 6% DV iron |
