Mashed potatoes with cream cheese and truffle oil. Delicate mashed potatoes with creamy taste and aroma of truffle. Truffle oil-oil used to give the dish taste and aroma of truffles. Year-round is available and costs significantly less than real truffles.
Peel the potatoes and send them to boiling salted water. Cook until tender.
Drain the water, leave the pan with potatoes on the lowest heat for a few minutes. Excess moisture evaporated and the puree will be more airy.
Potatoes to mash these.
Add cream cheese, salt, pepper and butter.
Beat several minutes with a mixer, adding the warm milk until desired consistency. The milk must be warm, otherwise the puree will turn gray. Add truffle oil to the potatoes and immediately start enjoying the unreal aroma.
Spread the puree in a baking dish, holding a fork in a spiral give it a shape. Sprinkle with grated cheese and bake in the oven until Golden brown at 180 degrees.
Serve sprinkled with green onions and lightly sprinkled with truffle oil.