Boil the potatoes until tender. Tender means a fork inserted into the potato meets no resistance.

Add the butter and heated milk. Use a ricer, masher or hand mixer - whatever you are comfortable with - to mash the potatoes. You are going for a puree texture here so add more milk if needed.

Heat a solid frying pan over medium heat.

Season the steaks generously with salt and pepper.

Pan fry the steaks to desired doneness - somewhere around 4 minutes per side for medium rare. An instant read thermometer is the only reliable guideline here. Different steaks, different stoves, different pans - nobody can figure this out except you and your thermometer. Cook to 125F for rare, 135 for medium.

Remove from pan and tent with foil.

Spoon off fat from pan.

Deglaze with the white wine and reduce the wine to 1/4 cup.

Add the fresh thyme leaves. Add the accumulated juices from the steaks and simmer for another minute. Season with truffle salt or add a drizzle of truffle oil and adjust salt to taste.

Smear a few tablespoons of truffled mash in the centre of the plate. Top with steak. Drizzle sauce around. If you have it, a little sprinkle of fleur de sel to finish is a nice touch.