I N G R E D I E N T S
1 pound potatoes, peeled and cut into 3/4 inch dice
4 tablespoons truffle butter (4 tablespoons butter mixed with 1/2 teaspoon minced black truffles)
1/2 cup heavy cream
2 teaspoons truffle oil
1 teaspoon salt
1/2 teaspoon freshly ground white pepper

I N S T R U C T I O N S
Place the potatoes in a saucepan of salted water to cover by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain and return to the pot. With the heat on low, roughly mash the potatoes with a potato masher. Add the truffle butter and mash until incorporated. Add the cream, truffle oil, salt, and pepper and mash until creamy.
Serve immediately.

Yield: 2 cups

More Truffle Oil Recipes
Fusilli Pasta with Truffle Oil
Truffled Eggs
Truffled Mashed Potatoes
White Truffle Rissotto
Mesclun, Truffle Oil and Toasted Camembert Wedge
Mushroom, Endive, & Green Bean Salad with Truffle Oil Vinaigrette