A simple receipt with a surprising scent valued and refined!


Servings: 4 people

  • 500 g of potatoes
  • 2 potatoes
  • 40 g of butter
  • milk to taste
  • nutmeg to taste
  • salt to taste
  • pesto with truffle “Monti”


1) Put 500 g of potatoes with the peel , previously washed, into a cauldron and cover them with cold and salt water.

2) Bring potatoes to the boiling point until skewering them with a toothpick they will result soft: then drip and peel them immediately.

3) Mash potatoes in a potato masher and gather all in a cauldron.

4) Cook the purée over a low flame, put a flush of hot milk and carry on cooking for 5/6 minutes.

5) Add to purée the nutmeg, the butter in small pieces and blend energetically. Put the purée in cocotte and dress with pesto with truffle.

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