- 400g floury potatoes, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 rosemary sprig, plus a few leaves
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- ½-1 tsp truffle oil, depending on how much you like the taste
- 4 tbsp single cream
Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.