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Ingredients for 6 servings

servings
  • 2.2 lb (1 kg) potatoes (bintje)
  • 2.8 oz (80 g) butter
  • 1.7 fl oz (5 cl) milk
  • 1.1 oz (30 g) black truffle peelings (optional)
  • 7 oz (200 g) foie gras block (do not use whole foie gras as it would melt during cooking)
  • 2 eggs (1 egg + 1 white for the purée and 1 yolk for the egg wash)
  • salt pepper and a pinch of nutmeg