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Lobster and Truffles: A Decadent Feast for Two
Easy recipes for truffled potatoes, lobster and a chocolate pear dessert.
More romantic menus at tangomag.com/tablefortwo
Truffled Mashed Potatoes
Splurge on fresh truffles now arriving from Italy and France and make your own truffle butter for a deeply rich and elegant dish.
1/2 to 1 ounce grated truffles
(wash thoroughly before grating)*
2 tablespoons unsalted butter, at room
temperature OR 4 tablespoons truffle
butter
1 pound russet potatoes, peeled and cubed
2 tablespoons half and half or milk
White pepper
Salt
Truffle oil (optional)
1. To make the truffle butter: mix the grated truffles into the 2 tablespoons of butter and set aside for one hour.
2. In a saucepan, cook potatoes in boiling water until very tender but not falling apart. Drain well.
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1 Sharon // Mar 3, 2007 at 7:30 am
Nice recipes but Jeanne is correct. The recipes are not posted correctly and it is obvious that proof reading wasn’t done.
Amy, I think it is you that is being unfair.
2 amy // Dec 16, 2006 at 10:43 pm
Jeanne are you menstruating? Criticism works when it’s constructive.
3 jeanne // Dec 15, 2006 at 9:40 pm
You have your dessert recipe and potato recipe mixed together. Could you please separate these two and represent them as two separate recipes? Currently each contains parts of the other.
Interesting but confusing.
Good luck with that.