White Truffle Pomme Purée

White Truffle Pomme Purée

A far cry from traditional mashed potatoes, this dish will still be right at home on any Thanksgiving table, playing beautifully with the huge range of flavors such lavish meals present. Finished with picture-perfect White Truffles, this recipe can easily be scaled up to suit a party of any size.
 

INGREDIENTS

  • 2 large russet potatoes (about 2 lbs)
  • 1/2 c heavy cream
  • 1/2 c milk 
  • 6 Tbsp butter, cubed
  • 20 g white truffle, for garnish
  • Regalis Truffle Butter, for garnish
  • Salt, to taste
    1. Peel and cut potatoes into even pieces. Cover with cold salted water and bring to a boil. Cook potatoes for 15-20 minutes until fork tender. 
    2. Meanwhile in a small pot warm cream and milk, whisk in butter and season with salt. 
    3. Drain the potatoes and pass them through a sieve or potato ricer back into the pot. 
    4. Slowly add in in cream and butter mixture whisking to incorporate. Taste for seasoning and adjust as necessary. 
    5. Place warm pomme purée into serving dish and top with a big quenelle of Regalis Truffle Butter and a generous shaving of white truffle!