Truffle Pommes Puree
4 large potatoes (eg Dutch creams, royal blues) peeled and quartered.
50 g unsalted butter
100 ml cream
75 ml milk
extra virgin olive oil
1 Tbsp truffle oil
Run cold water over the potatoes for about 10 minutes to remove any starch.
Place them in a large pot and cover with cold water, add a good pinch of sea salt and bring to the boil.
Simmer for 20 minutes or until soft.
Drain and push through a hand mouli with the butter and add hot milk, cream.
Pass through a fine sieve and place in a clean pot.
Reheat till hot and place in a serving bowl, drizzle with the truffle oil and serve.