Truffled potato purée

Truffled potato purée

Pure di patate tartufate

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

A simple but excellent combination of flavours, this mashed potato can accompany many dishes as a side dish. It is especially good with the venison.

Ingredients

Quantity Ingredient
600g floury potatoes, peeled and cubed
a little pinch saffron strands
6 tablespoons milk
30g unsalted butter
20g parmesan, freshly grated
2 teaspoons truffle oil
20g black truffle, (optional)
salt
freshly ground black pepper

Method

  1. Boil the potatoes in plenty of slightly salted water with a little saffron until very soft. Drain well and reduce to a purée with the milk. Add the butter, Parmesan, salt and pepper to taste, and the truffle oil. Should you also have the truffle, cut it into thick slices, then into small cubes. Mix these into the potato purée, or sprinkle on top.
Tags:
Carluccio
vegetables
vegetarian
Italian
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