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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub potatoes and cut in quarters. | 2. Put in a 5 to 6 quart pan with 3 quarts water. | 3. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes. | 4. Drain potatoes in a colander, peel and put through a potato ricer into the pot. | 5. Add half-and-half, half the cheese and half the white truffle oil. | 6. Mash with a potato masher or beat with a mixer until smooth. | 7. Add salt, and pepper to taste. | 8. Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese. | 9. Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes. | 10. Drizzle remaining truffle oil over potatoes and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	4 1/2			-	-	-	-
half	1 1/2	1/2		-	-	-	-
fontina cheese	2	cups	shredded	1026.96	4.092	67.584	82.2096
white truffle oil	3	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.