Truffle and creamy potatoes just go together! The decadence of truffle with the fluffiness of these whipped potatoes will be a hit at your holiday gatherings. Be sure to use a potato like red bliss, or golden potatoes. These have a delicate skin that you can leave on for a rustic texture.
*** As seen on WMUR-TV Channel 9 COOKS CORNER***
5 pounds red bliss potatoes
1/2 stick of salted butter
1/4 cup Cucina Aurora Limited Edition Truffle and Porcini Infused Olive Oil
1/2 cup half & half
1/2 cup grated Pecorino Romano cheese
Salt & Pepper to taste
Fresh Parsley for garnish
Cut potatoes in 1 inch chunks leaving skins on. Boil in a large sauce pot of water until potatoes are soft and begin to fall apart when pierced with a fork. When potatoes are done drain and place them in a large mixing bowl. Add butter, half & half, and truffle olive oil. Mash gently to begin the process, then, using and electric mixer on low whip the potatoes until creamy. Add the grated cheese, salt and pepper and continue to whip together until light, fluffy, creamy potatoes result. About 2-3 minutes. Garnish with fresh chopped parsley and enjoy!
