Truffled Mashed Potatoes

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.