Truffle mashed potatoes

Truffle mashed potatoes

People: 4


  • 600 g of Kennebec potatoes
  • 50 ml of liquid cream
  • 120 g of sobrasada
  • 200 g of cooked octopus
  • 30 g of summer truffle
  • Vegetable shoots
  • Salt
  • Pepper
  • Oil

Recipe of mashed potatoes with summer truffle, octopus and sobrassada

  1. For the potato cream, peel the potatoes and dice them. Boil them in a saucepan with plenty of water and a little salt.
  2. Once the potato is cooked, mash it, together with a little of the cooking water, with an electric mixer. When it has the desired texture, add the cream and some salt and pepper.
  3. In a frying pan with a little oil and over a high heat, sear the previously salted and diced octopus.
  4. Then, in the same frying pan, add the sobrassada, cut to taste.
  5. Finally, serve on a plate with a base of the potato cream, the octopus, the sobrasada and the summer truffle cut into strips. We can also add some vegetable shoots. Bon appetit!
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