Truffled Mashed Potatoes

Name: Truffled Mashed Potatoes
Ingredients: 4 lbs russet potatoes, peeled, cut into 1 inch pieces; 1 cup half-and-half cream; 1/4 lb butter, room temperature; 1/8 lb cream cheese, room temperature; 1 tablespoon white truffle oil; kosher salt, to taste; fresh ground black pepper; 1 teaspoon black truffle, shaved (optional)

8 ingredients

6 steps

Ingredients

4 lbs russet potatoes, peeled, cut into 1 inch pieces
1 cup half-and-half cream
1/4 lb butter, room temperature
1/8 lb cream cheese, room temperature
1 tablespoon white truffle oil
kosher salt, to taste
fresh ground black pepper
1 teaspoon black truffle, shaved (optional)

Directions

1

Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
2

Mash potatoes with a potato masher or ricer until there are no lumps.
3

Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
4

Add butter, cream cheese and truffle oil.
5

Season to taste with salt and pepper.
6

Transfer to a serving bowl and serve topped with shaved truffles, if desired.