Gently clean the truffle with a soft brush then slice as thinly as you can.

Put in a small bowl, cover with olive oil and keep in a warm place.

Put the potatoes and garlic into a saucepan, add 1 tbsp salt and cover with cold water.

Bring to the boil, reduce the heat, cover with a lid and simmer for about 15-20 minutes or until soft.

Drain the potatoes and garlic and return to the pan to dry out a little. Add the olive oil from the truffles, salt and pepper to taste, then with a fork gently crush the potatoes and garlic.

Now stir in the truffle slivers and serve.