Écrasé de pomme de terre à la truffe

1. Peel and wash the potatoes. Cut into large pieces and cook them for 15 to 20 minutes in boiling salted water. Once drained, put them in a salad bowl and mash with a fork. Depending on your taste, leave more or less pieces of potatoes in your mash.

2. Add the butter and our mushroom and black truffle delight. Mix well to obtain a smooth preparation.

3. Brush your fresh truffle, then rinse and dry it with paper towels. Then grate with a mandolin to obtain thin slices and add them to your preparation.

4. Return the mash to a very low heat, add salt and pepper.

5. When serving, decorate the mashed potatoes with a few slices of fresh truffle on top, and serve piping hot.