| Ingredients | Image |
2 ½ lbs Russet potatoes, peeled and cut into 1-inch chunks 1 tbsp truffle salt ⅔ cup heavy cream ⅔ cup milk 1 tbsp unsalted butter Freshly ground pepper to taste |
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In a large pot, combine the potatoes and add water to cover. Bring to a boil over high heat and add 1 tablespoon of salt. Lower the heat to medium, cover partially, and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork. Drain in a colander.
Meanwhile in a small saucepan, combine the cream, milk and butter over a medium-low heat and warm until the butter just melts, about 3 to 4 minutes. Remove from the heat.
Set a potato ricer on the rim of the pot used to cook the potatoes. Half fill the ricer with cooked potatoes and press them through. Repeat until all the potatoes have been pureed.
Using a silicone spatula, add the hot liquid mixture and truffle salt and mix by hand until incorporated. Taste and adjust, seasoning potatoes with additional salt and pepper.