Smashed Truffled Purple Potatoes

• 2 pounds small to medium purple potatoes, scrubbed
• 3 ounces black or white truffle butter
• 1 bunch fresh sage, leaves picked off
• Maldon sea salt

1. Place potatoes in a large stock pot and fill 2/3 of the way full with cold water.
2. Add in far more salt than you think is necessary (regular table or kosher salt, not the nice Maldon salt) and set to boil.
3. The potatoes are done when a fork pierces through one easily.
4. Remove from heat and drain, but don't rinse.
5. The extra salt in the water should have left a slight crusty residue on the potato skins, which is what you want.
6. Prepare a serving tray by placing one or two sage leaves where each potato will go.
7. Using a small sturdy pan and a cutting board, deliver a firm, even smash to each potato so it's flattened to an inch to an inch and a half thick, but still holds its shape.
8. Place the potato on top of a sage leaf, then dollop generously with truffle butter and sprinkle with Maldon salt.
9. Repeat with all the potatoes, then serve immediately.
10. Don't worry if they cool down a little while you're plating you'll enjoy the truffle flavor more if they're not piping hot.

purple potatoes, black, fresh sage, salt

Taken from www.foodrepublic.com/recipes/smashed-truffled-purple-potatoes-recipe/ (may not work)