2 ½ lbs russet potatoes, peeled and cut into 1-inch chunks
2 tsp salt
2 tsp truffel oil
⅔ cup heavy cream
⅔ cup milk
1 tbsp unsalted butter
Ground pepper as needed
Preparation
In a large pot, combine the potatoes and add water to cover. Bring to a boil over high heat and add 1 tablespoon of salt. Lower the heat to medium, cover partially, and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain in a colander.
Meanwhile in a small saucepan, combine the cream, milk and butter over a medium-low heat and warm until the butter just melts, about 3 to 4 minutes. Remove from the heat.
Puree the potatoes with a masher in the cooking pot.
Using a silicone spatula, add the hot liquid mixture and truffle salt and mix by hand until incorporated. Taste and adjust, seasoning potatoes with additional salt and pepper.
