truffle mashed potatoes, egg, asparagus, and peas
This made a quite elegant dinner. Just delicious.
prep time
10 Min
cook time
35 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- POTATOES
- 2 pounds Yukon gold potatoes
- salt
- 1/4 cup soft butter
- 1/4 cup white truffle oil
- 1/2 cup whole milk, more or less for consistency
- 3 cups finely grated Parmesan cheese
- black pepper
- FRIED EGGS
- 2 large eggs
- 1 tablespoon olive oil
- salt and pepper
- ASPARAGUS AND PEAS
- 1/4 cup butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pound asparagus, trimmed
- 1 cup frozen peas
- salt and pepper
- more Parmesan for serving
How To Make truffle mashed potatoes, egg, asparagus, and peas
-
Step 1Potatoes: Peel and chop the potatoes into chunks. Place the potatoes in a pan with cold water and lots of salt. Bring to a boil and simmer until soft, about 20 minutes.
-
Step 2Drain and add the remaining ingredients, adding the milk last to make the right consistency. Pressing through a ricer. Set aside and keep warm.
-
Step 3Place the butter and oil in a saute pan and add the garlic, and cook for 1 minute. Add the asparagus and peas and cook until the asparagus is crisp-tender and the peas are warmed through. Season with salt and pepper
-
Step 4Place the butter in a frying pan and break the eggs into the hot butter and fry, flipping once to get the white done. Season with salt and pepper.
-
Step 5To plate: Place a mound of mashed potatoes in the middle of the plate. Top with one egg. Place the asparagus and peas to the side of the dish. Top with more Parmesan and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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