Truffled Mashed Potatoes

Directions

1. 1
   Peel the potatoes and cut them in 1-inch chunks.
2. 2
   Place them in a large, deep saucepan, cover with water, and bring to a boil.
3. 3
   Lower the heat and simmer for 20 to 25 minutes, until very tender.
4. 4
   Drain and return the potatoes to the saucepan.
5. 5
   Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts.
6. 6
   Off the heat, add the truffle butter and allow it to melt.
7. 7
   If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook!
8. 8
   With a hand mixer, beat the hot potatoes in the pot until they are broken up.
9. 9
   Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth.
10. 10
    (You may have some truffle cream left over - reserve it for reheating.)
11. 11
    To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water.
12. 12
    Heat slowly, adding more truffle cream if the potatoes get too thick.
13. 13
    Season to taste and serve hot.