Mashed Potatoes with Black Truffle - Purée à la truffe noire
This elegant recipe combines creamy mashed potatoes with rich truffle-infused crème fraîche and salted butter to create a luxurious side dish that pairs beautifully with white meat.
Equipment
- potato ricer or masher
Ingredients
- 1 kg potatoes ideally Noirmoutier variety
- 20 g beurre au sel de Guérande or any high-quality salted butter
- 250 mL crème fraîche
- 50 g black truffles
- 1 tsp extra virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
- Wash the truffles and place 4 thin slices in a ramekin with a drizzle of olive oil. Cover with plastic wrap and refrigerate.
- Chop the remaining truffles and add them to the crème fraîche. Refrigerate in a sealed container.
- Scrub the potatoes under running water. Place them in a saucepan, cover with cold water, add salt, and bring them to a boil. Cook for 25 minutes at a gentle simmer.
- When cooked, peel them, pass them through a potato ricer, or roughly mash them with a fork.
- Melt the butter and gently heat the truffle crème fraîche mixture. Add the warm mixture to the potatoes and blend carefully.
- Serve on warm plates, preferably with white meat, and garnish with a slice of truffle.
Notes
If you can't find Noirmoutier (La Bonnotte) potatoes, you can use Russet or Yukon Gold varieties as alternatives.
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