Original recipe of the week: Truffle and parsley mashed potato
‘Tis the season of the truffle, and no we are not talking about the yummy chocolate kind, we are talking about the earthy and oh so posh, edible kind: the fruiting body of a subterranean mushroom.
This kind of truffle is actually a very valuable and esteemed ingredient. Popular in French and Greek cooking alike, they have recently found their way out of haute cuisine and into our homes as supermarkets such as Sainsbury’s and Tesco bring truffles to their shelves. Truffles actually come in all different varieties and can be used in many delicious combinations.
We have chosen to use L’Aquila Summer Black Truffle, which we found in a local Sainsbury’s supermarket – adding a nutty and indulgent twist to ordinary old mash.
Truffle and parsley mashed potato
Preparation/cook time: 45 minutes
1 jar L’ Aquila Summer Black Truffle
12 baby potatoes
1 bunch of fresh parsley
1 tsp garlic puree
2 tbsp crème fraiche
1 knob of butter
What you need to do:
- Bring a large pan of salted water to the boil and boil the potatoes until soft.
- Drain and gently mash the potatoes, adding the butter and crème fraiche, and mash until smooth.
- Next, add in the garlic puree and slice one whole truffle into thin slices and add this too.
- Stir the mix to incorporate, and finely chop and add the parsley.
- Now give this a final stir, season to taste with the salt and pepper, and you have yourself a winning side dish which is not only yummy, but also so on-trend too!