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Ingredients
- 2 3/4 pounds Yellow Finn or russet potatoes, peeled and cut into uniform pieces (about 2 inches wide)
- 3/4 cup unsalted butter, cut into pieces
- 1/4 to 1/3 cup half-and-half
- 2 ounces black truffle, thinly sliced
- Coarse salt and freshly ground white pepper, to taste
Method
- Put the potatoes in a large saucepan and add enough cold water to cover.
- Salt the water and bring to a boil over high heat.
- Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife.
- Drain and return them to the pan.
- Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates.
- Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher.
- Add the butter, working it into the potatoes until blended.
- In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor.
- Add the mixture to the potatoes slowly, stirring gently, until desired consistency.
- Do not overmix the potatoes.
- Season with salt and pepper, cover, and set aside to keep warm.
