Black truffle potatoes
Instructions:
- 6–8 servings (enough for 20–25 tastings)
- 2 lb (907 g) russet potatoes, peeled and cut into 1-inch pieces;
- 1 c (120 ml) half and half;
- 1⁄2 c (113 g) unsalted butter, at room temperature;
- Salt;
- Black pepper;
- 2 tbsp (10 g) black truffles, chopped.
- Place the potatoes in a pot of boiling salted water and cook uncovered until tender (about 20 to 30 minutes). Remove from heat and drain. Mash the potatoes with a potato masher or ricer until lumps are removed. Stir in the butter and half and half. Add the chopped truffles and season to taste with salt and pepper. Transfer to a serving bowl and serve.
- Black truffles with mashed potatoes make a luxurious yet earthy side dish. Truffle oil can be added or used as a substitute if black truffles are unavailable.