- 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.