Twice-baked fingerling potatoes with creamy vinaigrette

Preparation

Baking Directions:

Fingerling potatoes:Step 1:  Preheat oven to 350 F.

Run fingerling potatoes with melted butter; season generously with salt and pepper.

Arrange on a sheet pan and bake for approximately 30 minutes, or until easily pierced with a paring knife.

With a paring knife, cut an oval shape out of the top of potatoes; carefully hollow out the inside of the potato with a small melon baller.

Step 2:Cut peeled potatoes into quarters; place in a medium-size pot, cover with water, and add salt; bring to a boil, then reduce heat to a simmer and cook approximately 20 minutes, or until potatoes are easily pierced with a paring knife.

Strain through a colander and allow potatoes to steam dry for 2 minutes.

Run the potatoes through a food mill with the cold butter, fold in the heated cream, truffle butter, salt, white pepper and chives.

Transfer to a piping bag with star tip and keep warm.

Step 3:Preheat oven to 350 F.

Pipe the Potato Filling into fingerling potatoes; bake until filing is lightly browned, about 12 minutes.

Creamy truffle vinaigrette:Step 1: Place vinegar, shallots and salt in a small bowl; let sit 15 minutes.

Add the black truffle puree and slowly add the canola oil in a steady stream while whisking constantly.

Add the black truffle oil and freshly ground pepper.

Serving Directions:

Serve potato on a pool of creamy truffle vinaigrette.

Garnish with chive spears and chervil; shave fresh white truffle tableside if desired.