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Truffled Mashed Potatoes

Truffled Mashed Potatoes
This is one of those recipes that will vary a lot depending on your own preference. You may prefer just a subtle hint of truffle, in which case you should cut back on the amount to about a half-tablespoon. On the other hand, if you're a lover of white truffle oil (ahem) you may want to start with two tablespoons and see if that seems adequate. This recipe will serve about six, depending on their appetites and what else you're serving.

Truffle oil is like fairy dust - it adds a bit of mysterious magic to anything you put it on!

To really make these mashed potatoes special, try using tender, creamy, fingerling potatoes!
Ingredients:

4 large russet potatoes
1-2 tablespoons (or to taste) white truffle oil
4 ounces whole milk, heated
4 ounces butter, melted
sea salt & freshly ground black pepper to taste



Directions:


Bring a pot of salted water to a boil and add the peeled and quartered potatoes. Cook until the potatoes are fork tender. Drain them and mash.


Add heated milk and melted butter. Mix and fold thoroughly.


Add the truffle oil, salt, and pepper to taste.



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com