Serves 4

40 minutes

Ingredients

• 800 g mashed potatoes (Bintje, Manon, Agata, Agria...)
• 10 cl of hot milk
• 4 tablespoons of truffle-flavored aromatic olive oil
• A few sprigs of chives
• A few sprigs of chervil
• Fine salt, freshly ground pepper

Preparation

1. Peel the potatoes. Cook them for 25 minutes in boiling salted water until they are melting: the blade of a knife should pierce them without difficulty.

2. Mash them with a potato masher or a fork.

3. Add the milk and the truffle-flavored aromatic olive oil, mixing briskly.

4. Add salt and pepper.

5. Finely chop chervil and chives.

6. Divide the purée among the cassolettes. Sprinkle with herbs, add a drizzle of aromatic olive oil with truffle flavor and serve hot.