Crushed Potatoes With Fresh Black Truffle

This delicious, easy recipe is a lovely French bistro classic that can be served as a luxury accompaniment to numerous hot dishes.

Serves 2.


8 medium-sized new potatoes such as Anya or Fingerling.

Chopped Fresh Chives

10g Of Fresh Black Truffle

40g Unsalted Butter

Salt & Pepper

1 x Egg Yolk


Boil the new potatoes in their skins for 10-15mins until they are cooked and soft in the centre. Once drained let them cool for 20 minutes then scrape away the skins. 

Place the potatoes in a clean saucepan and gently crush with a fork. Add the butter and place on a low heat stirring occasionally. Once the potatoes are hot, season generously with salt and pepper and add the chopped chives.

Serve in a warm dish with the egg yolk in the middle and slice the fresh truffles over the top to be mixed together at the table just before eating. 


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