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Truffled Mashed Potatoes
Date: November 18, 2015

This recipes serves 6-8, but can easily be scaled up for a large holiday dinner.

  • 4 Russet Potatoes, peeled & cut into 1 inch chunks
  • 1/2 cup unsalted butter, room temperature
  • 1-2 tablespoons truffle oil
  • 1 1/2 cups half and half, warmed
  • Kosher salt and freshly ground black pepper
Preparation Steps:
  1. Add potatoes to a large saucepan. Cover with well-salted cold water and bring to a boil. Reduce heat to medium and simmer for until potatoes are tender.
  2. Drain potatoes completely and return to saucepan. Over medium heat dry out the potatoes.
  3. In a large mixing bowl add the butter and pour over the hot potatoes. Using a potato masher or ricer, mash until there are no lumps.
  4. In a small saucepan heat the half and half, butter and truffle oil. Gradually add the potatoes and continue to mash until potatoes are fluffy adding half and half until the consistency is just right. Season with salt and pepper to taste.

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