Mashed Potatoes with Crab Marinière

Ingredients

• 12 medium-size new potatoes, peeled and quartered (2 1/2 pounds)
• 1/4 cup sour cream
• 1 cup butter, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 ounces chopped black truffles (optional)
• 1 bunch green onions, diced
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/3 cup dry white wine
• 1 egg yolk, beaten
• 1 pound fresh lump crabmeat, drained
• Potato Baskets (optional)
• Red bell pepper cups (optional)

Preparation

1. Cook potato in boiling water to cover 20 minutes or until tender; drain. Beat potato at medium speed with an electric mixer until smooth. Stir in sour cream, 1/2 cup butter, 1/2 teaspoon salt, pepper, and, if desired, truffles. Keep warm.
2. Melt remaining 1/2 cup butter in a skillet over medium-high heat; add green onions, and sauté 2 minutes or until tender. Stir in flour; cook, stirring constantly, 5 minutes. Gradually stir in milk. Stir in salt, red pepper, and wine. Reduce heat, and cook, stirring occasionally, 10 minutes or until thickened.
3. Stir 1 cup hot mixture into beaten egg yolk; stir into remaining hot mixture. Cook, stirring often, 5 minutes. Add crabmeat, tossing gently.
4. Pipe or spoon potato mixture evenly into Potato Baskets, if desired; top evenly with crab sauce. Place in bell pepper cups, if desired.