Truffle oil pomme purée

Truffle oil pomme purée

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 45-55 minutes

Skill level

Easy

Servings

Serves 8

Everyone loves mashed potato – but it’s hardly glamorous, is it? Gordon Ramsay’s version is - and this is the classic creamed potato he serves in his restaurants

Nutrition and extra info

Nutrition info

Nutrition

kcalories
278
protein
5g
carbs
29g
fat
17g
saturates
10g
fibre
2g
sugar
0g
salt
0.33g

Ingredients

  • 1½ kg potatoes, such as Desirée or Maris Piper
  • 100-140g/4-5oz butter, cut into cubes
  • 300ml hot full-fat milk
  • 6 tbsp double cream
  • ½ tsp truffle oil, or to taste

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Peel the potatoes and cut into even size dice so they all cook at the same time – about 12-15 minutes in boiling salted water. Drain well then return to the pan and cook for 1-2 minutes over a dry heat. Mash the potatoes very thoroughly or press them through a potato ricer or mouli (vegetable mill) back into the pan – they should be completely lump free. Don't be tempted to use a food processor though, as it will make the potatoes gluey.
  2. Gradually beat 100g/4oz of the butter into the potato until it starts to look shiny. Heat the milk in a small pan and cream until on the point of boiling, then slowly mix into the potato purée with some salt and freshly ground pepper. The potato should become a soft velvety purée. You may not need all the creamy milk. Add the truffle oil and seasoning to taste. Keep warm until required or, if making ahead, cool and chill. When reheating, add a little extra creamy milk to soften the texture, and the last of the butter if you like.

Recipe from Good Food magazine, January 2003

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
knittingguy's picture

"One of the most pungent, ridiculous ingredients ever known to chef," Ramsay said. "I can't believe you've just done that. I think you just put your apron up in flames."

That's what Chef Ramsay said in Master Chef (the US version). If that were the case, then why is it using truffle oil?

omipears's picture

This is fine., but be very careful when buying truffle oil. A lot of truffle oil is rubbish, too synthetic overpoweringly chemical and petrol, or very very lacking in truffle flavour. I've tried lord of them, the best one I've tasted is actually made in the uk by a company called Trufflehunter., they are at Trufflehunter.co.UK and I definately recommend all their products. OP

alilandeg67's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry did this for a dinner party and it tasted awful, not sure where I went wrong!!!

provene's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This receipe should carry a health warning! It's seriously yummy, and very easy to do as impressive version of mash for a dinner party.

susie007's picture

Sorry but I didn't like the taste at all although the consistency was good.

hayleygrice's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Glamourous mash! And really tasty. Mash is a comfort food, this makes it a luxurious comfort food! Truffle oil isn't cheap, about £4 for a small bottle, but you use such tiny amounts it'll last a long time. Just gives it an extra yum-factor.

lizziesfolder's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous. An extravagent addition to a dinner party.

Questions

Tips