Puré De Batata Trufado Recipe

Prepare and cook the sweet potatoes

Place the peeled, cubed sweet potatoes in a large pot and cover with cold water by about 2 cm. Add 1/2 teaspoon of the salt to the water. Bring to a simmer over medium-high heat and cook until a fork passes easily through the cubes, about 12–18 minutes depending on size. Drain thoroughly in a colander and return to the still-warm pot over very low heat for 1–2 minutes to dry off excess moisture (this step helps prevent a watery purée).

Warm dairy

While potatoes are drying, warm the milk and heavy cream together in a small saucepan over low heat until just steaming (do not boil), or warm in the microwave. Warming the dairy helps keep the purée smooth.

Mash and combine

Pass the drained sweet potatoes through a fine-mesh sieve or a food mill into a clean bowl for the silkiest texture. Alternatively, use a potato ricer or beaters on low speed—avoid overworking to prevent gluey texture. Add the butter and stir until melted and incorporated. Gradually add the warm milk-cream mixture, stirring to reach a smooth, spreadable purée. Season with the remaining 1 teaspoon salt and the freshly ground black pepper, tasting and adjusting seasoning to preference.

Incorporate truffle oil and finish

Begin by stirring 1 tablespoon of the truffle oil into the warm purée. Taste and add the second tablespoon if you want a stronger truffle presence; a little goes a long way. If using, fold in the extra 15 g room-temperature butter for a silkier mouthfeel.

Plate and garnish

Transfer the purée to a warmed serving bowl. Drizzle the remaining truffle oil very lightly over the top (or save for tableside drizzle). Sprinkle the snipped chives evenly. If using fresh shaved truffle, shave thin slices directly over the purée just before serving. Finish with a final light crack of black pepper.

Serve

Serve immediately while warm as a luxurious side dish. Leftovers may be gently reheated over low heat with a splash of milk or cream to loosen texture.