Truffled Mashed Potatoes

1. 1

   Cut each potato into one-inch-thick slices.

2. 2

   Put the slices in a casserole and add cold water to cover.

3. 3

   Add salt to taste and bring to the boil.

4. 4

   Cook about 30 minutes or until the potato slices are tender.

5. 5

   Drain the potato slices and put them through a food mill or potato ricer.

6. 6

   Put the butter in a skillet and let it melt.

7. 7

   Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.

8. 8

   Beat the browned butter and the creme fraiche or heavy cream into the potatoes.

9. 9

   Cut the truffles into thin slices.

10. 10

    Stack the slices a few at a time and cut them into thin strips, or batons.

11. 11

    There should be about a quarter cup.

12. 12

    Add the truffles, salt, pepper and nutmeg to the potatoes and beat well.

13. 13

    Serve hot.

No additional tips available.