Truffle Mashed Potatoes

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

~2 lbs potatoes (russet or yukon gold)

2 tbsp truffle sauce (adjust to taste, see notes)

3 tbsp butter (cubed)

1/3 cup half-and-half (or use cream or whole milk)

3/4 tsp salt (adjust to taste)

1/4 tsp fresh cracked black pepper (adjust to taste)

Directions

Peel and clean your potatoes. Cut them into ~1 inch chunks, as close in size as possible.

Bring a large pot of water to a boil and add the potato chunks. Boil until the potatoes are cooked through, about 20-30 minutes. To check for doneness, stab a large potato chunk with a sharp knife, if the potato easily falls back off the knife, then they are done.

Drain the potatoes, then add them back into the pot. Add the butter, salt, pepper, and most of the half-and-half and truffle sauce (reserving a little to adjust as needed).

Mash and mix until you have a smooth and creamy consistency. Add more of the half-and-half as needed, to adjust the texture. Taste the mixture and add more salt, pepper, or truffle sauce to suit your taste.

Nutrition

• Serving Size: 0.25 batch
• Calories: 295 kcal
• Protein: 6 g