Brie and Truffle Mash
Is this the most decadent mashed potato you’ve ever seen? I think it just might be.
We’ve got black truffle pecorino, black truffle oil, velvety thick double cream, creamy salted butter and the pièce de résistance – a decadent truffle-infused Brie that will melt in your mouth. How many times can I say truffle in one sentence? Seriously, obsessed. Hehe, but anyway this is the perfect mash if you’re feeling a tad boujeé and wanna treat yourself to this undoubtably EXXXTRA dish. I’m not gonna lie and say it’s healthy but serve up with some greens and you’ll soon forget it’s packed full of cream and cheese.
It’s the earthy, mushroomy essence of the truffle flavour combined with the rich creaminess of the brie and double cream that makes this a stand out dish. Make it immediately and prove me wrong.
Serve your mash up alongside slow roasted beef, seasonal greens and gather up all your truffle loving friends and family immediately for this restaurant worthy dish.
If you’ve invested in some new truffle based ingredients, you also need to try my 15 hour truffle potato and truffle potato salad. There is absolutely nothing worse that buying ingredients for a specific recipe then shoving them in a cupboard to never use again. We don’t do that here – we use up everything.
Ingredients
- 2 large Maris Piper potatoes (or russets), peeled and cut into 1cm rounds
- 100g truffle brie with the rind cut off (or normal brie)
- 100g salted butter
- 2 tbsp thick double cream
- Black truffle oil, to taste
- Black truffle pecorino
- Salt and pepper to season
Method
- Get your chopped potatoes into cold salted water, bring up to the boil and boil for 10 mins or so until super tender.
- Drain into a sieve and then put the sieve with the potatoes over the steaming pan and put a tea towel over the top and leave them for around 10 mins to steam dry.
- Make sure the pan is dry and then add your butter to the potatoes.
- Start to push the potatoes through the sieve. You can also use a ricer if you have one.
- Once half are done add in your rindless Brie and continue until all the spuds are passed.
- Next, mix in the double cream. You may have to gently heat the mash as the cold cream will cool it down. No one wants cold mashed potato.
- Then, add a bit of black truffle oil at a time and taste in between each addition to ensure you are happy with the flavour. You can always add more if needed.
- Once satisfied, get it into a dish and grate over a load of black truffle pecorino and serve! Enjoy!