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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I found this on line. I had just purchashed a truffle came up with a couple of recipes went on a search to see how to store them. And came to this wonderful sight 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.
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