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Mashed Potato Fonduta




Source of Recipe


Posted by Chyrel


Recipe Introduction


Notes:
White truffle oil is available in well-stocked supermarkets and specialty food stores. Up to one day ahead, assemble the potatoes through Step 2; cool, cover and chill. Reheat, covered, in a 350 degree oven until hot in the center, 35 to 45 minutes; then continue with Step 3.


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List of Ingredients




4-1/2 pounds russet potatoes
1-1/2 cups half-and-half (light cream)
2 cups shredded Fontina cheese (about 1/2 pound)
3 tablespoons white truffle oil (optional)
Fresh-grated nutmeg
Salt
Fresh-ground pepper

Recipe



1. Scrub potatoes, peel and cut into 1-inch chunks. Put in a 5- to 6-quart pan with 3 quarts water. Bring to a boil over high heat; reduce heat, cover and simmer until potatoes mash easily, about 25 minutes.

2. Drain potatoes and return to pan. Add half-and-half, 1-1/2 cups cheese and 1-1/2 tablespoons truffle oil. Mash with a potato masher or beat with a mixer until smooth. Add nutmeg, salt and pepper to taste. Spoon into a shallow 3-quart casserole and sprinkle with remaining cheese.

3. Broil potatoes 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.

4. Drizzle remaining truffle oil over potatoes and dust with more nutmeg.

Nutritional Information:
Per serving: 284 cal., 38 percent (108 cal.) from fat; 10 g protein; 12 g fat (6.9 g sat.); 35 g carbo (3.1 g fiber); 211 mg sodium; 40 mg chol.

Source:
Sunset Recipe Annual 2000 Edition