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Recipes

Delicious Truffle Recipes

Black Truffle Mash

Creamy black truffle mashed potatoes topped with melting butter and chives

Serves: 4

Time: 30 minutes

Difficulty: Easy

Good truffle mash starts with dry, floury potatoes. Letting them steam after draining prevents a watery finish, and warming the milk means you can fold it in without cooling everything down.

Ingredients

– 1 kg Maris Piper potatoes, peeled and cut into even pieces
– 80 g unsalted butter, plus a little to serve
– 120–160 ml whole milk
– 1–2 tsp Truffle Master Black Truffle Powder, to taste
– Fine salt and freshly ground black pepper
– 1 tbsp finely chopped chives
SPECIAL INGREDIENT Truffle Master Black Truffle Powder

Black Truffle Powder

Add a rich, luxurious black truffle finish to this recipe.

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Method

1. Put the potatoes in a pan of cold salted water. Bring to the boil and simmer for 15–20 minutes, until a knife slides through easily.
2. Drain thoroughly, then return the potatoes to the warm pan over a very low heat for 1 minute, shaking occasionally to let excess moisture escape.
3. Warm the milk separately. Mash or rice the potatoes, then fold in the butter followed by enough milk to make them soft and spoonable. Do not beat them vigorously or they may turn gluey.
4. Season, spoon into a warm bowl and dust with 1 tsp black truffle powder. Taste and add a little more if needed. Finish with the extra butter and chives.

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