Potato and truffle butter puree with fried salsicce

Name: Potato and truffle butter puree with fried salsicce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml Milk; 50 g Whipped cream; 5 TSP Truffle butter; 25 g Salsicce in very thin slices (spicy Italian Mettwurst); 7-10 Tbsp Balsamic cream

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g floury potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml Milk
50 g Whipped cream
5 TSP Truffle butter
25 g Salsicce in very thin slices (spicy Italian Mettwurst)
7-10 Tbsp Balsamic cream

Directions

1
Peel and wash the potatoes and cut into large cubes. Cook in little boiling salted water for about 20 minutes. Drain the potatoes and press them into a bowl with a potato ricer. Add milk, bowl and truffle butter and mix.
2
Season to taste with salt and pepper. In a hot pan without fat, fry the salsicce briefly on both sides. Drain on kitchen paper. Arrange the puree on a small plate and arrange salsicce on top.
3
Sprinkle with balsamic cream.