Mashed potatoes with truffle oil
6 servings
35 minutes
This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.
1
Boil the potatoes. Drain the water.
- Potato: 1 kg
2
Thoroughly mash the potatoes.
3
Melt butter in a saucepan.
- Butter: 500 g
4
Heat the milk.
- Milk: 300 ml
5
Combine butter and milk to achieve a uniform consistency.
6
Pour the milk-cream mixture into the potatoes.
- Milk: 300 ml
- Butter: 500 g
7
Periodically place the pot with potatoes on a warm stove and manually whisk the potatoes in several batches to gradually dissolve all lumps.
8
When there are no lumps left, whip the puree with a silicone spatula; it will enrich the puree with oxygen and help achieve a creamy taste and texture.
9
Mix the mashed potatoes with truffle oil and knead thoroughly.
- Truffle oil: 10 ml
10
Place 200 grams of puree on a plate and grate 2 grams of fresh truffle on top.
- Truffle: 10 g
- Potato: 1 kg
- Salt: to taste
- Ground black pepper: to taste