Ingredients
- 2kg floury potato, such as Maris Piper, peeled and halved
- 2 x 400g tins haricot beans, drained and rinsed
- 300ml single cream
- 100g unsalted butter
- 3 tbsp truffle oil
- freshly grated nutmeg
Method
-
Boil the potatoes in salted water until tender, about 15 mins. Drain, replace the lid on the pan, then shake to break the potatoes up a bit. Add the beans, cream, butter and 2 tbsp truffle oil, then mash together well. Season liberally with salt, pepper and a good pinch of grated nutmeg, and drizzle with the remaining truffle oil.