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Monday, September 24, 2012

Truffle potato puree

The classic combination between potato puree and truffle-flavored oil is such a staple in restaurants in recent years for a very good reason. It's absolutely and simply delicious. As if potatoes - which we know are so good in various combinations or on their own - were only created to provide the perfect base for highlighting that lovely oil. And it's so easy to make you have no excuse not to try it. 
It makes a good side but it's also lovely on its own. We like it on its own, just with some assorted salad.
Enjoy :).

Last year: another kind of bun in the oven (and not a lot of cooking due to the morning sickness that came with it).

Ingredients (serves 2-3):
  • 5 medium potatoes (like yukon gold)
  • 5-10 g butter (a thin slice)
  • 20 ml milk
  • salt and pepper to taste
  • 2-3 tablespoons truffle oil (99% olive oil, 1% truffle)

Boil the whole potatoes. After they're soft enough to pierce with a sharp knife, run cool water over them and peel.

Crush them with the butter and milk (just a little to make it softer). Flavor generously with the truffle oil:

Adjust seasoning with salt and pepper. Transfer to serving plates and pour some extra drops of truffle oil on each serving. It's done, dig in! :)


  1. Dear Miriam and Bogdan, your potatoes looks creamy and delicious...a perfect accompaniment to almost any meal! Blessings, Catherine

    1. Dear Catherine, they are indeed an ideal side to almost anything. Thanks for stopping by! :)


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