Craving a classic side with a gourmet twist? Creamy, fluffy, and rich with the delicate aroma of white truffle oil, they’re a show-stopping addition to any meal—from holiday feasts to cosy weeknight dinners.

INGREDIENTS:

1 kg floury potatoes (like Yukon Gold or agria), peeled and chopped
2 tbsp unsalted butter
60 ml (¼ cup) milk or cream
White Truffle Oil, to taste
Salt and black pepper, to taste
Chopped chives or parsley, for garnish (optional)

METHOD:

1. Place chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well.

2. Return potatoes to the pot and mash until smooth and fluffy. Add butter and warm milk or cream, mixing until fully incorporated.

3. Season with salt and pepper, then drizzle in white truffle oil to taste—start with 1 teaspoon and adjust as needed.

4. Spoon into a serving dish, garnish with chives or parsley, and finish with an extra drizzle of truffle oil if desired.

5. Serve hot and enjoy the luxuriously earthy flavour.