Truffle oil pomme purée

Truffle oil pomme purée

  • Rating: 4 out of 5.6 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Total time
    • Ready in 45-55 minutes
  • Easy
  • 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:
HighlightNutrientUnit
kcal278
fat17g
saturates10g
carbs29g
sugars0g
fibre2g
protein5g
low insalt0.33g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.6 ratings
Advertisement
  • Hayloft promo image

    An ultimate Allium Mix for just £20! Plant Hayloft’s magnificent bulbs now for fantastic results in spring 2021!

    Get offer
Advertisement

Sponsored content