"I know everyone at my dinner table may protest at first, but plain mashed potatoes seem rather rustic for such a special day," says Mark Risley, director of Tante Marie's Cooking School. "I like to borrow from the French when it comes to cooking for holidays, and in France holiday time means it's truffle time. So I've decided we should adopt that tradition in this country (at least I plan to in my house) because there is no better way to eat mashed potatoes than when they are flavored with truffles."
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat. Add half and half, butter, olive oil and truffle oil. Mash until smooth. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to bowl and serve.
