Truffled crushed potatoes

• floury potatoes↗400g g

  cut into large chunks

• milk↗200ml ml
• rosemary↗1

  sprig, plus a few leaves

• ½-1 tsp truffle oil

  depending on how much you like the taste

• single cream↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.

2. 2

   Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.