Truffle mashed potatoes

  • 5 lb red skinned potatoes, washed and scrubbed
  • ¼ c coarse salt
  • ½ lb unsalted butter
  • 1 c whipping cream
  • coarse salt
  • fresh-ground black pepper
  • white truffle oil (Condimento Al Tartufo Bianco)*

In a large pot, combine potatoes and salt on high heat until it boils, let potatoes boil on high for 30 minutes or until tender when you poke with a fork. Drain potatoes and place into a large bowl. Add butter and whipping cream. Mash potatoes until everything is mixed, leaving mixture “rustic” not whipped and creamy. Add salt, pepper, and truffle oil to taste.

*Buy white truffle oil (Condimento Al Tartufo Bianco) at the Italian Centre or Paddy’s.