Truffled Mashed Potatoes
From gourmetana 10 years ago
- 30 minutes to make
- Serves 2
This is not your ordinary mashed potatoes, it is a real treat. If you're into truffles give this a try. It makes the most special side for any steak or pork chop meal. I know truffle butter can be quite expensive, but a little goes a long way due to its intense aroma.
Ingredients
- 500g/1lb 2oz potatoes, such as Maris Piper shopping list
- 50g/2oz white truffle butter shopping list
- up to 1/4 cup double cream or milk shopping list
- salt and freshly ground black pepper, to taste shopping list
How to make it
- Peel the potatoes and chop them in half.
- Place the potatoes in a large pan of water over a high heat. Add a pinch of salt and bring to the boil.
- Boil the potatoes gently until tender. When you can break the potatoes with a fork or cut them easily with a knife, they're done. Drain them in a colander.
- Leave the potatoes in the colander until the steam has evaporated (about 3-4 minutes). If the potatoes are still wet when you start to mash, you will end up with watery mash.
- Place the potatoes in a large bowl and mash them with a potato masher. The harder you work them, the lighter and fluffier they'll become. Don't use anything electrical. Electric whisks or food processors will ruin the texture. If you get tired, stop for a minute, shake your arms and then get back to it.
- Once you're sure there are no more lumps in the potatoes, add the butter.
- Mash the butter into the potato. Once it has melted into the mash, add a splash of cream. Mash again and check the consistency, adding more cream if necessary. Taste and add a bit of salt and freshly ground black pepper, to your liking.
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