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May 18, 2010

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Happy Tuesday lovies!  Summer is here, although LA is rainy and chilly and lacking sunshine boo!  

I thought I would share a yummy twist on mashed potatoes I whipped up the other night.  Instead of milk, I used fat free sour cream, a few teaspoons of truffle oil, a few pinches of salt and pepper to taste and added in some shredded parmesan as I was blending the potatoes together.  You can add garlic as well, but I think it was tasty even without it!  I know truffle oil is pricey, but if you can get it at a local farmer's market like we do it is less expensive, and just a few drops can give almost any dish (salad, mac and cheese, potatoes!) an extra delicious kick!

Give it a try, you'll love it, I promise!  Does anyone have any delish mashed potato recipes to share?
xoxo,
P&F

1 comment:

  1. hi love! i do sweet potato mash at least once a week. boil whole, unpeeled sweet potatoes for about 35 minutes, then drain and let cool for at least 20 mins (until they are cool enough to handle). the skins will slip right off... then mash em up with a fork or potato masher. DONE. they dont even need butter or anything! they are delish all by themselves. hugs to you and A.

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Hey Lauren Rene
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