How to make truffle mashed potatoes

You will need
    • Mashed potatoes with truffle oil
  • 1 ½ kg of potatoes
  • 150 g butter
  • 300 ml of fat milk
  • 6 tablespoons of heavy cream
  • ½ tsp truffle oil
  • Black Truffle Puree
  • 250 g of potatoes
  • 15 g butter
  • 50 ml of fat milk
  • 5g black truffles
Mashed potatoes with truffle oil
Potatoes of crumbly varieties are thoroughly washed, dried, peeled and cut into medium cubes. Boil for about 12-15 minutes in boiling salted water. Drain the water through a colander, then return the potatoes to the pot, put it on the stove, cover and heat for 1-2 minutes to get dry heat. Mash the potato crush and rub through a sieve or through a special mill for vegetable puree. Never use a food processor for this purpose, as it will make potatoes sticky.
Gradually add the butter, cut into small cubes.Put as much oil as you need to make the mash 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. Mashed potatoes should be soft and velvety. Put the truffle oil. Before serving, season mashed cream.
Black Truffle Puree
Small potatoes, rinse well and boil right in the peel. Allow to cool slightly, peel and cook mashed potatoes with butter and milk. Rub black truffle on a fine grater or chop with a chef knife. Add raw truffle chips to mashed potatoes and mix thoroughly. Season with salt and pepper.

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