Ingredients
- 6 fingerling potatoes
- 2 tablespoon butter, melted
- 6 fingerling potatoes
- 2 tablespoon butter, melted
- 1 pound yukon gold potatoes, peeled
- 2 quart water
- 1 tablespoon salt
- 6 tablespoon cold butter, cut in cubes
- 1/3 cup heated cream
- 2 tablespoon truffle butter
- 2 tablespoon chopped chives
- 6 fingerling potatoes
- 2 tablespoon butter, melted
- 1 pound yukon gold potatoes, peeled
- 2 quart water
- 1 tablespoon salt
- 6 tablespoon cold butter, cut in cubes
- 1/3 cup heated cream
- 2 tablespoon truffle butter
- 2 tablespoon chopped chives
- 2 tablespoon white wine vinegar
- 1 tablespoon diced shallots
- 1 teaspoon salt
- 2 tablespoon mayonnaise
- 1 1/2 tablespoon creme fraiche
- 2 teaspoon black truffle puree
- 1/4 can ola oil
- 1/2 teaspoon freshly groud pepper
- 1 teaspoon black truffle oil
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.