An extra special side to serve with your Christmas lunch...
An extra special side to serve with your Christmas lunch...
The secret to our mash is to roast the potatoes first until they’re crispy outside and lovely and soft inside. We give ours a little extra PIG magic by mashing them with homemade truffle oil using trimmings we’ve saved throughout the year from our Wiltshire truffles.
Ingredients
Serves 4
- 100g rock salt
- 1kg potatoes for mashing
- 1 block of butter (diced)
- 150g cream
- 150g Milk
For the truffle oil:
- 14g truffle paste / micro planed truffle
- 10g truffle oil
- 12g salt
Method
- Pre-heat the oven to 180°C.
- Spread the rock salt over the bottom of a deep baking tray and stab the potatoes (still with skins on) all over. This will help them absorb more of the cream and butter for the mash.
- Place the potatoes in the oven for 1½ hours, taking them out halfway through to turn them over in the tray.
- Meanwhile, make your truffle oil by mixing the truffle paste with the truffle oil and stirring to combine.
- When the potatoes are ready, take them out the oven and squeeze each potato a little – if you don’t feel any resistance, and they’re nice and soft, they’re ready to go.
- Place your diced butter and cream into a big saucepan and warm it slightly on the hob over a low heat to melt.
- Meanwhile, cut each of the potatoes straight down the middle and scoop everything out of the skins into a mixing bowl. Mash the potatoes using a masher or a fork until fluffy.
- Pour the melted cream and butter over the mashed potatoes, along with the truffle oil. Fold everything together until creamy and smooth.
- Serve straight away.
For a real showstopping supper, pair these potatoes with our Honey-glazed Ham Hock recipe.
Watch our Group Development & Training Chef, Kamil, dish up this proper PIG festive feast over on our Christmas YouTube series: PIG Tales.
