Puree de Pommes de Terre a la Truffe

1. 1

   Combine the potatoes and coarse salt in a large saucepan, and add enough cold water to cover by 1 inch.

2. 2

   Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife.

3. 3

   Drain and let stand until just cool enough to handle.

4. 4

   Peel the potatoes and pass them through a mill; this will yield about 2 cups of potatoes.

5. 5

   In a medium saucepan over low heat, warm the milk and 2 tablespoons of the butter until the butter has melted.

6. 6

   Raise the heat to medium-low and stir in the potatoes, 1/4 cup of the truffle juice and 3 tablespoons of the remaining butter.

7. 7

   Stir with a whisk until smooth.

8. 8

   Add the remaining 1/4 cup truffle juice, the remaining 3 tablespoons butter and the chopped truffles.

9. 9

   Season to taste with salt and pepper, and keep stirring until smooth.

10. 10

    To keep warm for up to 30 minutes, dot with a little butter to keep a skin from forming, place a piece of plastic wrap directly on the surface, and keep the pan in a larger pan of slowly simmering water until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.