1/8 cup extra-virgin olive oil
1 shallot, peeled and finely sliced
2 large Yukon gold potatoes
34 ounces vegetable stock, heated to a boil
2 cloves garlic
1/2 cup cream, optional
8 black peppercorns (crushed)
1/2 cup vegetable stock
1 Yukon gold salferino
2 purple potato salferino
3 teaspoons black truffle shavings, finely chopped
2 tablespoons butter
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