Haricot bean & truffle mash

• floury potato↗2kg kg

  such as Maris Piper, peeled and halved

• 2 x 400g tins haricot beans

  drained and rinsed

• single cream↗300ml ml

  300ml

• unsalted butter↗100g g

  100g

• truffle oil3 tbsp

  3 tbsp

• freshly grated nutmeg

Step-by-step instructions

1. 1

   Boil the potatoes in salted water until tender, about 15 mins. Drain, replace the lid on the pan, then shake to break the potatoes up a bit. Add the beans, cream, butter and 2 tbsp truffle oil, then mash together well. Season liberally with salt, pepper and a good pinch of grated nutmeg, and drizzle with the remaining truffle oil.