I initially made these as an accompaniment to the grilled lobster, however, they are so delicious they are made again and again along side of other delicious fish and meat.
Ingredients:
1lb of small yellow potatoes (bintje)
Salt
1/2 pint of heavy cream
1tbs of butter
1 Tbs of truffle salt
1 tsp of truffle oil
1. Cover the potatoes cold water so that there is 1 inch of water over the potatoes and salt the water.
2. Bring to a boil and then cover and reduce to a simmer for about 25 minutes.
**TIP: The potatoes should have very little starchy feel to them, they should taste ready to eat when they are done.
3. Drain the water and leave potatoes on low heat and let the leftover water evaporate.
4. Add the heavy cream, butter, truffle salt, truffle oil, and with a fork mash potatoes as you add the ingredients.
5. Ensure all ingredients are incorporated
**TIP: Don't over mash the potatoes! These are best with the starch isn't fully released and some chunks of potatoes are left**
SERVE and ENJOY!!
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