NUMBER OF SERVINGS

Number of servings: 4

COOKING ACCESSORIES

• Baking sheet
• Baking paper
• Piping bag
• Masher
• Sieve or potato ricer

INGREDIENTS

• 400 grams creamy texture potatoes
• 400 grams purple truffle potatoes Do note: the basic ingredient in this dish is a puree (see basic cooking method ‘puree/mash’). It is preferable to opt for a creamy texture potato for making puree. However, purple- and red-flesh potatoes are firm texture potatoes. This does not mean that you cannot use them for puree, but you will probably need to boil the potatoes longer before they are well cooked and easy to mash!
• 6 egg yolks (you will find an easy way to split egg whites and yokes by clicking on this link)
• 50 grams butter
• salt and pepper
• optional: nutmeg

METHOD OF PREPARATION

• Pre-heat the oven to 200°C
• Peel the potatoes and cut them into equal size pieces: keep the two colours separate.
• Boil the potatoes in separate pans of water with a pinch of salt until done (separate pans, as the purple potatoes need longer!) Keep the colours separate as you follow the steps below
• Drain off the potatoes and allow to steam dry.
• Mash the potatoes with the masher.
• Use a potato ricer or rub the mashed potatoes through a sieve using the bottom of a spoon to make a lovely, smooth and creamy puree.
• Stir for each colour 3 egg yolks and half of the butter through the puree and continue stirring until the mixture has a fine creamy structure.
• Season to taste with some salt and pepper. You can add nutmeg, if desired.
• Place the baking paper on the baking sheet.
• Put one of the mashes in a piping bag and make small swirls on the baking paper, as shown in the photo (they should be about 5 cm in diameter).
• Clean the piping bag and repeat the steps for the other colour of mash.
• Bake the swirls in the oven for 8 to 10 minutes until golden brown.

Enjoy!