Velvety mashed potato is the perfect stage for truffle. The black winter truffle pearls burst on the tongue and add little bursts of aroma.
Servings: 4 servings · Time: 35 min
Ingredients
- 800 g floury potatoes
- 150 ml whole milk
- 60 g butter
- Salt and freshly grated nutmeg
- 2–3 tsp Melanosporum truffle pearls, 130 g (Luck Pilze)
Method
- Peel the potatoes, cut them into even pieces and simmer in salted water for about 20 minutes until tender.
- Meanwhile, warm the milk and butter in a small pan without letting it boil.
- Drain the potatoes, let them steam dry in the pan for a moment, then press them through a potato ricer.
- Gradually beat in the warm milk and butter until the mash is smooth and creamy. Season with salt and nutmeg.
- Divide the mash between plates and make a small hollow with the back of a spoon.
- Add the truffle pearls only just before serving.
Our tip
Do not stir the pearls in or heat them – they should stay whole and only burst as you eat. They are just as lovely on scrambled eggs, canapés or oysters.
