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Truffle Mashed Potatoes
serves 8
This recipe may change the minds of a few folks who think that stew is just stew; it's rich, hearty, melts in your mouth and is perfect for supper. It's even better the next day-if you and your guests can muster the discipline to save some for tomorrow.
Ingredients:
4 pounds Russet potatoes, peeled, cut into 1-inch pieces
1 cup half and half
8 oz Urbani White or Black Truffle Butter (available in our deli)
¼ cup minced chives
¼ teaspoon white pepper
½ teaspoon Kosher or sea salt
Method:
1. Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain and return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute, remove from heat.
2. In a small pot, heat half and half just until hot then stir in truffle butter to melt. Fold half and half mixture into potatoes, chopped chives and season to taste with salt and pepper.
Note:
For a very special addition top potatoes with fresh shaved truffles. Bristol Farms is proud to
feature two varieties of Italian Truffles: Fresh Black Winter Truffles, found under oak and hazelnut trees from December to March and White Alba Truffles with their earthy, garlicky flavor, available through January. Call your local Bristol Farms Deli Department to order your truffles today. Please allow a 48-hour notice.
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