Truffled Potato Puree Recipe

Prepare potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.

Bring to a simmer

Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender and easily pierced with a knife, about 15–20 minutes depending on chunk size.

Heat milk and cream

While potatoes cook, combine the whole milk and heavy cream in a small saucepan and warm over low heat until steaming but not boiling. Keep warm.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the still-warm pot. Place the pot over low heat for 30–60 seconds, shaking gently, to evaporate excess moisture. This step helps produce a fluffy puree.

Mash potatoes

Pass the drained, dried potatoes through a potato ricer or food mill back into the warm pot or a large bowl for an ultra-smooth texture. If you don't have those, use a fine-mesh masher and work quickly to avoid gluey texture.

Incorporate butter

Add the cold cubed butter to the riced/milled potatoes a few cubes at a time, folding gently with a spatula or wooden spoon until incorporated and the mixture is silky.

Add warm dairy

Gradually pour the warm milk and cream into the potato mixture while folding gently until you reach a smooth, spoonable consistency. You may not need all the liquid—stop when desired texture is achieved.

Season and truffle

Stir in the black truffle oil, then season with fine sea salt and freshly ground pepper. Taste and adjust salt and pepper as needed. If using thinly sliced fresh or preserved truffle, gently fold in most of the truffle, reserving a few slices for garnish.

Finish and garnish

Transfer the puree to a warmed serving bowl. Dot with a small pat of butter if desired, drizzle a few additional drops of truffle oil (optional, use sparingly), sprinkle chopped chives and arrange reserved truffle slices on top. Serve immediately.