MASHED POTATOES WITH BLACK TRUFFLE
MASHED POTATOES WITH BLACK TRUFFLE AND RAW EGG YORK By Eric Frehcon
For 4 persons.
- 500 gr of "ratte" potatoes
- 200 gr of butter
- 0,25 l of liquid cream
- 125 gr of black truffles
- Table salt
Wash the potatoes and boil them with their skin adding 1 bay leaf, 1 sprig of thyme and 2 garlic cloves.
Heat for approximately 30 to 40 minutes until the potatoes can be pierced through with a knife blade.
When cooked, peel them and keep them warm then put them through a potato mill set on fine.
Mix the pulp with half the liquid cream previously heated and whisk up with the butter.
Add cream from time to time to loosen the mixture.
Season with salt but do not add pepper.
You should now have consistently smooth mashed potatoes.
Final touches for presentation:
In a soup plate arrange the mashed potatoes and place in the center a raw egg yolk.
Spread the previously sliced black truffles in a circle around the egg.
Recipe written by Eric Frechon
Hotel Le Bristol Paris