Lionheart Wines
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Truffled Mashed Potatoes

Serves: 6 to 8


4 lbs white potatoes (russet preferred), peeled, cut into 1" pieces
1 cup half and half
1/4 cup (1/2 stick) butter
1/4 cup olive oil
1 tablespoon white truffle oil
1 teaspoon chopped black truffles (optional)


  • Cook potatoes in larg 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, iff desired.  Transfer to bowl and serve.

Note: White truffle oil and black truffles are available at Italian markets, specialty foods stores and some supermarkets.

Bon Appetit, November 1999, pg. 204

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