Truffle Mashed Potato

All Australian ingredients have been hand selected to create this Gourmet Truffle Jus which complements and captures the flavour and aroma of the truffle. These delicate notes cannot be forced into submission but must be treated with understanding.

Ingredients

• 2kg washed royal blue potatoes
• 500g butter
• 50g Manjimup Artisan Preserved Truffle
• 50ml Gourmet Truffle Jus
• 60ml milk
• Slices of Truffle for garnish
• Salt and pepper to taste

In the Truffle Pieces can, there are 2 ingredients – the Truffle and the Gourmet Truffle Jus. They can be used together or separately. Each is as important as the other.

Method

Boil potatoes in salted water until tender and can be cut with a knife. Drain and peel potatoes immediately, return to pan and mash well.

Return the pan to heat and stir vigorously with a wooden spoon.

Add some of the cold butter and continue to work with the spoon. If it starts splitting add a few spoons of boiling milk. Keep on stirring and adding more butter until you have reached a smooth shiny potato.

Stir in truffle and gourmet truffle jus. Check the salt seasoning and adjust if necessary. Serve with a drizzle of olive oil and decorate with truffle slices.

Truffle Tip 1

It’s best to crush Truffle with a fork to extract the most flavour. Using the fork breaks open the spores and liberates the notes of their perfume as well as creates different sizes that will excite your tastebuds while eating the dish.

Truffle Tips 2

A little-known fact about the Winter black truffle (Tuber Melanosporum) is that transferring the flavours from the truffle to the requires time and heat.

It’s common in restaurants to see Truffle sliced raw over the top of a dish. This is not the only way to use Winter black Truffle Tuber Melanosporum. The slicing of raw Truffle over a dish is special to only one truffle, the white truffle Tuber Magnatum from Alba.

Manjimup Artisan Preserved Truffle are already cooked and ready to be used anytime anywhere in any dishes.