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Smashed Reds with White Truffle Oil

Recipe: Smashed Reds with White Truffle Oil


    When the weather gets nasty I crave comfort food. The Irish in me wants potatoes. And some of the best potatoes I've ever made are these. I just discovered this new trick recently, so none of my friends (only my husband) have tasted my version of these spuds. I can't wait to try them on others. I hope you like them and are comforted by the delicious extravagance.


    Red Potatoes, washed. Plan on 3-4 small red potatoes per person. They call them C-sized potatoes. They are the ones that are 1"- 1 ½" across. Not the tiny ones or the big ones. You can use any of the three though. I am just saying plan your portion on 3-4 of the one inch ones. So if you are feeding 4 people this is 16 potatoes. If you use large ones cut them into quarters.
    4 Tbl real butter (no substitutes, please). Irish butter is even better!
    Salt and pepper to taste
    3 Tbl white truffle oil


    Cut your potatoes in half and put them in a saucepan with just enough water to cover them. Set the heat on medium high and bring the potatoes to a slow boil. When they are boiling, turn it down to medium so they don't cook too fast and get mushy. The potatoes should now take about 15 minutes to cook through. At the 10 minute point start to test them with a sharp knife. You want them soft but not mushy or falling apart.

    Take off the heat and drain them thoroughly using a colander. You do not want water left in the pan.

    Put the potatoes in a large bowl. Now, my favorite part is to smash them using a fork. I want them smashed but not mashed. I still want some loose lumps. Half way through the smashing I add my butter. Admittedly this is a fair amount of butter. The potatoes almost turn yellow. Add your salt and pepper. Stir.

    When fully smashed, fold in the drizzled white truffle oil. Yum, yum, double yum. (If you can't get white truffle oil, olive oil can be substituted but it will be a far cry better with the olive oil. Trust me).

Serving Suggestions:

    Serve while still hot. You can make these for larger groups too and reheated leftovers taste just great.

Enjoy. Cheers! Zola

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