A very popular restaurant dish that's easy to re-create at home.
Recipe information
Yield
Makes 4 servings
Ingredients
2 pounds russet potatoes, peeled, sliced 1/4 inch thick
1/3 cup warm whole milk
1/3 cup crème fraîche or sour cream
2 tablespoons chopped fresh chives
1 1/2 teaspoons truffle oil
Preparation
Cook potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Return to pot. Mash. Stir in remaining ingredients. Season to taste with salt and pepper.
