Mashed potatoes with black truffle

"Creamy, buttery, with just enough truffle to make you say “ooh” without feeling like you’ve raided a bank account. Perfect alongside steak or as a side dish during the winter months." - Lobke

Let’s get started!

1. Peel the (floury!) potatoes, cut them into pieces, cover with cold water, add salt, and boil for about 12–15 minutes until tender. Drain.
2. Heat the milk and butter together until the butter has melted. 
3. Mash well, then stir in the hot milk and butter. Season with pepper and salt.
4. Mix the truffle tapenade with truffle oil. Drizzle over the mash or carefully stir it in.
5. Optional: fry mushrooms until crispy and place on top. Serve immediately, because mash waits for no one. Enjoy!

Tip: Add the truffle as late as possible to preserve its delicious flavor!