Coat and season the potatoes

• Cover the whole potatoes generously in oil.
• Massage the oil into the potatoes so they are evenly coated.
• Sprinkle salt all over the potatoes.

Bake the potatoes

• Preheat the oven to 200-210°C.
• Place the potatoes on a tray and bake for 40-45 minutes until cooked through inside.
• Alternatively, cook them in the air fryer for about 25 minutes.

Scoop the potato flesh

• Cut the baked potatoes in half.
• Scoop the flesh out of half of the potatoes and pass it through a ricer into a pot.
• Set the mash aside.

Crisp the skins

• Put the empty potato skins back onto the tray.
• Lightly spray them with oil and season with salt.
• Return them to the oven for 15-20 minutes until crispy and golden.

Make the mashed potato

• Place the riced potato in a pot over low heat.
• Add a lot of butter and start incorporating it so it begins to melt.
• Season with salt and mix until smooth.
• Loosen with milk if you want a softer texture, or keep it thick.
• Transfer the mash into a piping bag.

Assemble and serve

• Pipe the mashed potato into the crispy skins.
• Top with shaved truffles if you feel like it.
• Serve hot.