Ingredients:

1 kg of tender potatoes (Ratte type)
30 g of fresh truffles
100 ml of thick crème fraîche
50 g of butter
Salt and pepper to taste

Instructions:

1. Cooking the potatoes: Peel the potatoes, cut them into pieces, then cook them in a pan of salted water until they are very tender (about 20 minutes).

2. Preparing the mash: Drain the potatoes and mash them with a potato masher. Add the butter and crème fraîche while mixing.

3. Adding the truffles: Grate the truffles and add them to the hot mash, then season with salt and pepper. Mix well to distribute the aroma of the truffles.

4. Service: Serve warm, with a few thin slices of fresh truffles on top for an elegant presentation.