John Myers
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Truffle Mashed Potatoes (Sophia Wollersheim)
The perfect truffle mashed potatoes (sophia wollersheim) recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 250 g Butter
- 50 g Truffle butter
- 20 g Black truffle
- 5 Pc. Steak
- 5 Pc. Snow peas
Mashed potatoes:
- Boil potatoes. Once the potatoes are tender, mash them. Then press in the butter until the potato mixture has the desired consistency. Fold in the truffle butter. When the puree is served, grate the truffle thinly with a truffle grater.
Steaks:
- Tip 2: The more expensive Nebraska steaks are particularly tasty, but the taste pays off. Take the steaks out of the fridge in the morning and bring them to room temperature. Season with salt and pepper. Heat the pan. Then fry the steaks hot on all sides. Cook the steaks in the preheated oven (medium height to 80 degrees). Regularly check the meat with a thermometer until it is heated to 55 degrees. As soon as the temperature has been reached, wrap the meat in aluminum foil and place it in the bottom of the oven and let it rest for about 5-10 minutes so that the meat juice can spread out, turn at least once. Then serve.
Snow peas:
- Cut off the snow peas at the end with a knife and pull down to the side to loosen the disturbance. Cook in boiling salted water for approx. 3-5 minutes until al dente. Then throw in ice water so that the green color is retained. Heat a pan with butter and a soup spoon of soup. Swirl the beans in it and serve hot. If necessary, season with salt and pepper.
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