Truffled Potato Purée

Made this for dinner (along with grilled chix chops in XO mushroom sauce) last night. It’s purée because it was whipped with lots of milk and then press through a strainer to ensure homogeneity in its smoothness. Drizzle truffle oil over it (I’m so obsessed) and top it with freshly ground black pepper & some caramelized onions. Mama mia.

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