TRUFFLED MASHED POTATOES
Ingredients
- 3 lbs Yukon Gold or Russet Potatoes washed, peeled, and quartered
- ½ cups Half & Half
- ¼ cups Unsalted Butter
- 3 tbsp truffle oil
- ¼ cups Grated Parmesan Cheese
- 4-5 cubes White or Black Truffle Butter
Notes
METHOD:
Cook the potatoes in a pot of simmering water until tender. Make sure to cover the potatoes with enough water that the waterline sits approximately 1" above top of the potatoes. Drain. Heat the half & half and unsalted butter in the pot. Add the potatoes and using a potato masher begin mashing until the potatoes are mashed and creamy. Stir in the parmesan cheese. Taste potato mixture and add salt if desired. Place the potatoes in a serving bowl and drizzle with truffle oil, several parts of truffle butter and cracked black pepper (optional).