Instructions

1. Put the peeled potatoes in a pan of cold water and bring to boil
2. Lower the heat and simmer for 15-20 until they feel tender when pierced with a knife
3. Drain and push the cooked potato through a ricer or a mouli with the butter
4. Meanwhile heat milk and cream in a pan and pour over the mashed potato mixing it in well
5. Season with salt and fold in the brie and truffle oil
6. Finish with grated or shaved fresh black truffles

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