Chefs' Recipes

Phil Wood’s potato purée with truffle butter

If you're someone who doesn't like lumps in their mashed potato, this is the recipe for you. Silky with truffle butter and smoothed through a potato ricer, this potato purée will melt in your mouth.
blue-bowl-filled-with-potato-puree-on-table

Photo: Alicia Taylor

Alicia Taylor
4 - 6
15M
1H 30M
1H 45M

Ursula’s chef Phil Wood takes his potato purée to another level with the addition of truffle butter. Silky and elegant, this dolled-up purée is ideal for a dinner party. Pair this potato purée as a side to Phil Wood’s barbecue beef with roasted onion, black bean and chilli.

Ingredients

Method

1.Preheat oven to 180˚C. Place potatoes on an oven tray and prick all over with a fork; roast until very tender (1¼ hours).
2.Meanwhile, heat cream in a large saucepan over medium heat; remove pan from heat. Removing one potato at a time from oven and working quickly, cut potato in half, scoop out flesh and, using a ricer, pass potatoes one by one directly into warm cream. Return pan to medium heat, and using a large plastic spatula, beat potato mixture until smooth and hot (3-4 minutes).
3.Remove pan from heat and while beating continuously, gradually add in butters until melted and combined; season to taste.

Truffle butter is available from specialty food shops. If unavailable, substitute garlic or herb butter.

Notes

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