White truffle mashed potatoes.

Gather your ingredients.

• 500g floury potatoes, peeled and cut into even chunks
• 75–125mL milk, warmed gently
• 20g unsalted butter
• ¼ teaspoon white truffle oil to start; adjust to taste
• Salt and white or black pepper, to taste
• Chopped chives, optional

Contains milk with the listed milk and butter. Check the oil label and any dairy alternatives.

Step by step.

1. Cook the potatoes

   Place the potato chunks in a saucepan and cover with cold water. Add a little salt. Bring to a boil, then simmer for approximately 15–20 minutes until a fork passes easily through the potatoes.

2. Drain and steam dry

   Drain well. Return the potatoes to the warm, empty pan off the heat for a minute so excess surface moisture can evaporate.

3. Mash with butter and warm milk

   Mash the potatoes by hand or pass them through a ricer. Fold in the butter, then add warm milk gradually, beginning with 75mL, until you reach your preferred texture.

4. Add the white truffle finish

   With the pan off the heat, fold in ¼ teaspoon white truffle oil. Taste and adjust the oil, salt, and pepper. Finish with optional chives and serve warm.

Make the finish yours.

Avoid blending potatoes in a food processor; excessive mixing can make them gluey. Add milk gradually because potatoes absorb different amounts.

Timing is approximate. These are suggested home-kitchen recipes; adjust for your equipment, ingredient labels, and preferred flavor.

Bring the finishing touch home.

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