Crushed Potato with Truffles
– 500 g Charlotte potatoes
– 500 g Ratte potatoes
– 300 g whole milk
– 20 cl full-cream crème fraiche
– 40 g butter
– 1 level teaspoon salt
– 1 x 30-g fine “Tuber Melanosporum” truffle
Peel the potatoes, rinse and cut into pieces. Cook in salted water in a pressure-cooker for 15 minutes.
Meanwhile, heat the milk, cream, butter and salt, without allowing to boil. In a separate receptacle, wash and brush your truffle with a small fine brush.
Once the potatoes are cooked, crush them with a fork while moistening with the hot liquid.
Grate the truffle to one side, and mix it gently, reserving a few shavings for the decoration. Macerate the reserved shavings in olive oil for a few minutes.
If this is not to be served immediately, keep the dish hot without allowing it to boil; do not exceed 65°C.