1 Cook the potatoes in salted water (with skin on).
2 After fifteen minutes of cooking preheat your oven to 230°(th 7).
3 Cut 12 small slices of foie gras, form them into 12 small balls and place them in the freezer (1/4 hour).
4 With the tip of a knife check the cooking of the potatoes, as soon as they are cooked drain them and quickly peel them and pass them through the small grid of your vegetable mill.
5 On the heat, with a wooden spatula dry the potato pulp for 2 to 3 minutes, then add the butter cut into small cubes then the boiling milk salt pepper incorporate a pinch of nutmeg and transfer to a bowl.
6 Beat one whole egg and one egg white as if for an omelet and incorporate everything including your truffle peelings (optional) into your potatoes.
7 Make 12 balls the size of a tennis ball and 12 others the size of ping-pong balls.
8 On a baking sheet with parchment paper place your 12 large balls then with your wet thumb make a small indent to slide the foie gras ball into it then place the smaller balls on top so you will have real little brioches
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