Total Time: 45 min
\nPrep: 15 min
\nCook: 30 min
\n6 to 8 servings
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Ingredients
\n1.3 kg red skin potatoes, cut into 2-inch dice
\n1 1/2 cups light cream
\n6 tablespoons unsalted butter
\n2 garlic cloves, minced (1 tablespoon)
\n2 1/2 teaspoons salt
\n1 teaspoon pepper
\n2 tablespoons Truffle Oil White or Black
\nDirections
\nPut the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
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\nPut the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
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\nUsing a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.
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Bon Appetit!
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A perfect match with the flavor of Black or White Nova Truffle Oil.
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