Mashed potatoes with cream cheese and truffle oil. Tender mashed potatoes with creamy taste and aroma of truffle. Truffle oil is an oil used to give a dish the taste and aroma of truffles. They are available all year round and are much cheaper than real truffles.
An old magazine “Culinary Workshop” came under my hands, in which, in addition to many interesting recipes, there were recipes for dishes with cheese. I wanted to try to cook a new version of mashed potatoes for me, I cooked it and did not regret it – it was delicious. You can serve it as a side dish to meat, fish or just eat a piece of this “potato casserole”, washed down with cold milk. It is prepared simply, looks elegant. I recommend cooking.
No, it’s not a typo. I actually used mashed potatoes to make truffles instead of heavy cream or butter. And believe me, if you don’t know, no one can tell what they’re made of. This is a kind of “dietary” option, because there are much fewer calories and fat here than in ordinary truffles. In addition, you will need only four ingredients. And delicious!!!
I had no idea about the existence of this recipe. I was wondering what would happen in the end. The recipe as a whole has not changed… I want to say that I was not disappointed with the result.
On the second autumn day, I thought for a long time what to cook so quickly and tasty, I didn’t want to go to the store, it was pouring nasty rain, so I decided to use the products I found at home, namely minced meat and mashed potatoes. I decided to make a casserole.
I was making a snack pie with these pancakes. I baked pancakes and, seeing how quickly they began to disappear from the plates, I began to doubt whether at least one pancake would remain in the pie. Therefore, I decided to send them on an independent voyage and submit them as a separate recipe. Pancakes are delicious, with a minimum amount of flour, ideal for making mashed potatoes.
