- 1kg desire potatoes
- 100 ml milk
- 100ml double cream
- 5 tbsp butter
- 300g truffle brie
- Put the peeled potatoes in a pan of cold water and bring to boil
- Lower the heat and simmer for 15-20 until they feel tender when pierced with a knife.
- Drain and push the cooked potato through a ricer or a mouli with the butter
- Meanwhile heat milk and cream in a pan and pour over the mashed potato mixing it in well. Season with salt and fold in the truffle brie. Finish with grated or shaved fresh black truffles.