Basic Info :

Serves :  3-4 people

Total Time :  Approx. 45 minutes (10 min prep + 25 min boiling + 10 min mixing)

Difficulty :  Easy

Ingredients : 

Potatoes ( Russet or yellow-flesh): 600g

Unsalted butter: 60g

Whole milk: 150ml

Heavy cream: 50ml

Black truffle paste: 15g

Sea salt: 7g

White pepper: 3g

Nutmeg powder:  A pinch

Instructions :

Peel & cut：

Wash and peel potatoes with your DRGSKL paring knife, removing eyes and indentations. Cut into even 5cm chunks for even cooking.

Boil：

Cook in salted cold water, bring to boil, simmer 20-25 minutes until fork-tender.

Dry：

Drain and return to pot over low heat 1 minute to evaporate surface moisture — prevents watery mash.

Rice：

Press through a ricer or fine sieve for lump-free, velvet texture. This step is essential.

Emulsify：

Warm milk and cream, slowly pour into potatoes while stirring. Add butter, truffle paste, salt, pepper and nutmeg, mix until smooth.

Serve：

Transfer to preheated bowl, top with butter and truffle paste. Serve hot, silky and rich.