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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
3 pounds red skin potatoes, cut into 2-inch dice |
1 1/2 cups light cream |
6 tablespoons butter |
2 garlic cloves, minced (1 tablespoon) |
2 1/2 teaspoons salt |
1 teaspoon pepper |
2 tablespoons truffle oil |
Directions:
1. Put 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.
2. Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
3. Using 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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