For this recipe you need to have made the Cep and Truffle Relish. From then on you simply boil 1 kg of autumn potatoes in their skins (i.e. not new). Désirée or other reds are particularly good. Drain thoroughly and peel while warm, transferring them to a bowl. Mash coarsely with a little olive oil and seasoning, then add a little chopped parsley and as much of the relish as you think is financially wise.
© 1996 Alastair Little. All rights reserved.