Truffled Mashed Potatoes

Name: Truffled Mashed Potatoes
Ingredients: 4 lbs russet potatoes, peeled, cut into 1-inch pieces; 1 cup half-and-half cream; 12 cup butter, room temperature; 1 tablespoon white truffle oil; salt & freshly ground black pepper, to taste; 1 teaspoon chopped black truffle

6 ingredients

8 steps

Ingredients

4 lbs russet potatoes, peeled, cut into 1-inch pieces
1 cup half-and-half cream
12 cup butter, room temperature
1 tablespoon white truffle oil
salt & freshly ground black pepper, to taste
1 teaspoon chopped black truffle

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

Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat.
3

Mash potatoes with a potato masher (do not use your electric mixer) until there are no lumps.
4

Add half and half and blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
5

Add butter and truffle oil.
6

Season to taste with salt and pepper.
7

Stir in chopped truffles.
8

Transfer to a serving bowl and serve.