Mashed potatoes with truffle – recipe

Potatoes, butter and cream absorb the aroma of truffle. This is how you turn an ordinary mash into a side dish for a festive table.

Ingredients

Peel the potatoes, cut them into equal pieces and boil them in salted water for 20 to 25 minutes until cooked.
Heat the milk, cream and butter until the butter has melted. Do not boil.
Drain the potatoes, let them steam for 1 minute and mash them with a potato ricer or masher.
Stir in the warm milk mixture until the mash is smooth and creamy. Season with salt and pepper.
Finely grate or chop the truffle.
Let the mash cool for a minute and then stir in the truffle, the liquid from the jar and the truffle juice.

Truffle from a jar quickly loses its aroma above 50 °C. That is why it is added at the end, off the heat.
A potato ricer gives the smoothest mash; a hand blender will make it sticky.
You can use the leftover truffle juice in a truffle risotto, for example.