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
