Truffled Whipped Potatoes Stuffed Tomatoes
Not only is this side dish delicious, but aesthetically pleasing as well!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 16
Ingredients
- 3-4 lbs Your Favorite Potatoes peeled and quartered
- 1.5 cups Half and Half or cream
- 6 tbsp Butter
- 1/2 tbsp Black Truffle Salt more or less depending on how strong you like it
- 16 Large Round Tomatoes
Instructions
- Make your mashed potatoes! Start with cold water and your peeled/quartered potatoes. Bring it to a boil, reduce heat to medium and cook for about 20 minutes (until potatoes are tender).
- While the potatoes are cooking, cut the tops of your tomatoes and remove them. Take a small knife and cut around the inside edges and remove the inner core/seeds from the tomato with a spoon. Make sure to leave the walls of the tomato intact.
- Once potatoes are done, drain them and add the half and half, butter and truffle salt. Mash together until smooth. For this recipe, I like to actually put it all in the blender on super low to get a really smooth, whipped texture (but you can totally do it by hand too).
- Place the whipped potatoes into a pastry bag (or a big zip lock bag like I do). Then, pipe the potatoes into the hollowed tomatoes.
- Bake in a 350 degree oven for about 10 minutes until the tomatoes soften and the top gets nice and brown. Yum! 🙂