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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 68 |
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this is a scrumptious recipe thanks to susana at texas monthly Ingredients:
2 lbs yukon gold cut into 1 1/2 chunks |
4- 6 garlic cloves |
1 bay leaf |
2 sprigs fresh thyme |
1 sprig fresh rosemary |
1 cup cream warmed |
6 tbl. unsalted butter |
blk or white truffle oilto taste |
sea salt an fresh blk pepper |
Directions:
1. in largesauce-pan, cover tatters, with heavily salted water. and simmer over med heat till fork tender, about 20 minutes
2. drain, return to pan
3. set pan over med heat and add cream,garlic,bayleaf,thyme sprigs,and rosemary and butter
4. allow to simmer for 20 minutes
5. strain mixture and set aside-do not allow to cool
6. mash taters with fork, add warm cream mixture, a little at a time
7. untill you reach desired consistency
8. drizzle with truffle oil
9. sstart out with 1 tbl. mix and taste season with salt and pepper
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