Preparation:
- Peel and cook the potatoes in salted water. Drain and let cool. Mash them and mix the pulp with the cream, the truffle peelings (or the black summer truffle cream), and the black truffle oil.
- Finish the purée and adjust the seasoning.
- Serve immediately as a side dish.
Ingredients:
For 2 people
- 2 Bintje potatoes
- 5 cl thick fresh cream
- 5 gr of melanosporum truffle peelings or 50 gr of black summer truffle cream (to taste)
- 2 ml black truffle oil.
- salt