Truffle Pomme Puree (aka classy mashed potatoes)
Note: this portion is for 2 people, adjust accordingly for your number of guests
Ingredients:
1 large golden Yukon potato
50ml heavy cream
40g unsalted butter (room temperature)
truffle oil (optional and to taste)
salt
white pepper
Method:
- Peel and cut potatoes into 2-inch cubes. Put the potatoes into a pot and cover with water by about 2 inches. Add a half 1/2 tablespoon of salt, bring to boil and simmer gently for 30 minutes (or until potatoes are tender).
- Drain potatoes through a colander. While the potatoes are still warm, press them through a food mill and into a bowl, they should be completely lump free.
- Heat the cream in another small saucepot until almost boiling. Use a rubber spatula to slowly fold in the butter and the potato into the warm cream. the potatoes should become a soft puree.
- Add truffle oil, salt, pepper to taste. Careful with the truffle oil, use very little… it’s strong and potent.
- Keep potatoes warm until needed (can just put Saharan wrap over top of pot).
