Truffle oil pomme purée

Truffle oil pomme purée

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(6 ratings)

Ready in 45-55 minutes


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


  • kcal278
  • fat17g
  • saturates10g
  • carbs29g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.33g
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  • 1½ kg potato, such as Desirée or Maris Piper



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100-140g/4-5oz butter, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300ml hot full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 6 tbsp double cream
  • ½ tsp truffle oil, or to taste


  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.

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Comments, questions and tips

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19th Aug, 2011
"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?
9th Apr, 2011
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 and I definately recommend all their products. OP
11th May, 2009
Sorry did this for a dinner party and it tasted awful, not sure where I went wrong!!!
10th Apr, 2009
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.
9th Feb, 2009
Sorry but I didn't like the taste at all although the consistency was good.
6th Feb, 2008
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.
12th Dec, 2007
Gorgeous. An extravagent addition to a dinner party.
28th Dec, 2018
Hi, can I freeze this once made?
goodfoodteam's picture
31st Dec, 2018
Thanks for your question. Yes, you can freeze this if you have leftovers. When reheating, we'd suggest stirring through a little extra creamy milk (or just milk) and butter to soften the texture as suggested above.
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