Pommes Purée with Black Truffle

Name: Pommes Purée with Black Truffle
Total time: 30 min
Yield: 4 as a side
Ingredients: 800 g starchy potatoes, peeled and cubed; 150 g cold butter, cubed; 100 ml warm milk; 1 black truffle (15–20 g); Salt

Silked potatoes mounted with butter, truffle shaved into and over — winter's most persuasive side dish.

30 minTime

4 as a sideServes

5Ingredients

Made with Black Truffle

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1Boil the potatoes in salted water until completely tender, about 15–18 minutes. Drain well.
2Pass the potatoes through a ricer or fine sieve while still hot.
3Return to low heat, beat in the cold butter cube by cube, then the warm milk, until glossy and smooth.
4Finely grate about half the truffle into the purée and stir through.
5Spoon into a serving dish and shave the remaining truffle generously over the top just before serving.

The mushrooms in this recipe

Black Truffle

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