Potato velvet with truffle oil

Put half the amount of butter in a wide saucepan and sauté the vegetables together with the garlic.

When they become soft enough, quench them with the wine and add the broth up until it covers them. Bring them to a boil at a low temperature.

Once the potatoes are softened, add the heavy cream and mash the vegetables in the pot with a hand mixer or in a blender.

After the mixture is homogenized add the rest of the butter and stir well.

Garnish with thyme and truffle oil and serve.

Preparation Time: 40 mins

Ingredients (8 Serves)


1 kg peeled potatoes (cubed)
1 leek (in slices)
2 garlic cloves (chopped)
½ of a bunch fresh thyme
300 ml TYRAS heavy cream
200gr. TYRAS cow-milk butter
150ml white wine
20gr. truffle oil
800gr. chicken broth (or broth cubes)
Salt
Pepper