- 1/2 pound Yukon Gold Potatoes, peeled and cubed
- 1 egg yolk
- 2 tbsp butter
- 1 tbsp Truffles, chopped
- salt and pepper to taste
- 1 egg beaten
- 1/4 cup chopped almonds
- Bring a medium-size pot of salted water to boil over high heat. Add potatoes. Bring to a rolling boil and reduce heat until the water is just barely boiling. Cook potatoes until fork tender. Remove from heat and drain water from potatoes.
- Mash the potatoes with a potato masher or pass thru a food mill. Add butter, egg yolk, truffles and seasoning. Using an ice cream scoop, form the mashed potato mixture into balls and dredge through the beaten egg and then in the almonds. Deep fry the potato balls until golden.