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Nutrition: per serving

  • kcal261
  • fat9g
  • saturates5g
  • carbs40g
  • sugars7g
  • fibre3g
  • protein9g
  • salt0.17g
    low

Method

  • step 1

    Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.

  • step 2

    Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.

Recipe from Good Food magazine, December 2008

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