Steam the peeled potatoes.
After 35 minutes of cooking, the potatoes are cooked, check easily by planting a knife which must sink without resistance, if not prolong the cooking.
Add 200mL cooking water and mash with a fork.
Salt, pepper and add the garlic powder, it's Jean-François Piège's secret that makes this recipe a marvel!
Add the cold diced butter and mash.
Whether you use fresh or canned truffles, cut them into thin strips or julienne. Add to the potato mixture off the heat. Mix
You can arrange your mashed potatoes in stainless steel circles or present it in a pretty salad bowl.