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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This was served with Christmas dinner at my sister in-laws and I fell in love with the flavour. Ingredients:
4 lbs russet potatoes, peeled, cut into 1-inch pieces |
1 cup half-and-half cream |
1/2 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.
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