The delicate taste and exquisite aroma of truffles can make even the usual mashed potatoes an exquisite dish. You can add a little flavored oil or the "king mushrooms" themselves, you don't need too many of them - a teaspoon of truffles is enough for more than one serving of mashed potatoes.
It is necessary
-
- Puree with truffle oil
- 1 ½ kg potatoes
- 150 g butter
- 300 ml full fat milk
- 6 tablespoons heavy cream
- ½ teaspoon truffle oil
- Black truffle puree
- 250 g potatoes
- 15 g butter
- 50 ml full fat milk
- 5 g black truffle
Instructions
Step 1
Puree with truffle oil
Wash, dry, peel and cut into medium cubes for crumbly potatoes. Cook for about 12-15 minutes in boiling salted water. Drain the water through a colander, then return the potatoes to the pot, put them on the fire, cover, and heat for 1-2 minutes to get dry heat. Mash the potatoes with a mashed potato and rub through a sieve or through a special grinder for vegetable puree. Never use a food processor for this, as it will make the potatoes sticky.
Step 2
Gradually add small cubed butter to the puree. Add as much oil as needed to make the puree shiny. Heat the milk in a small saucepan, stop at the boiling point, and then slowly pour in while stirring, add salt and some freshly ground pepper. The mashed potatoes should be soft and velvety. Add truffle oil. Season with cream before serving.
Step 3
Black truffle puree
Rinse small potatoes well and boil directly in the skins. Let cool slightly, peel and puree with butter and milk. Grate the black truffle on a fine grater or chop with a chef's knife. Add the raw truffle shavings to the mashed potatoes and mix thoroughly. Season with salt and pepper. This dish can be made in portions if you cut the finished potato in half right in the skin, remove the middle and make the truffle puree only from it, and then stuff the halves of the potatoes with the resulting delicacy.
