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