Truffle Pommes Puree

Serves 4




4 large potatoes (eg Dutch creams, royal blues) peeled and quartered.

50 g unsalted butter

100 ml cream

75 ml milk

Sea salt

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.