Crushed Potato with Truffles


Serves 4:

– 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.

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