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Truffle Potatoes
Discover our luxurious Truffle Potatoes recipe, featuring earthy truffle oil, creamy potatoes, and savory Parmesan cheese.
Course
Side Dish
Cuisine
European
Keyword
heavy cream, parmesan cheese, Potatoes
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
1708
kcal
Author
Corrie
Ingredients
5
large potatoes
peeled and cubed
¼
cup
truffle oil
1
cup
heavy cream
1
cup
grated Parmesan cheese
¼
cup
chopped fresh chives
Salt and pepper
to taste
Instructions
Boil the potatoes in a large pot of salted water until fork-tender, about 20 minutes.
Drain the potatoes and return them to the pot.
Add truffle oil, heavy cream, and Parmesan cheese to the potatoes.
Gently fold the ingredients together, being careful not to break the potatoes.
Season with salt and pepper, to taste.
Transfer to a serving dish and garnish with chopped chives.
Notes
Scrub potatoes well before cooking to remove any dirt.
Cook potatoes until fork-tender for the best texture.
Gently fold in truffle oil and cream to avoid breaking the potatoes.
Taste and adjust seasoning before serving, as truffle oil intensity may vary.
For a more intense truffle flavor, add shaved fresh truffles.
Nutrition
Calories:
1708
kcal
|
Carbohydrates:
19
g
|
Protein:
36
g
|
Fat:
168
g
|
Saturated Fat:
78
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
67
g
|
Cholesterol:
356
mg
|
Sodium:
1815
mg
|
Potassium:
411
mg
|
Sugar:
7
g
|
Vitamin A:
4364
IU
|
Vitamin C:
1
mg
|
Calcium:
1042
mg
|
Iron:
1
mg