Truffled PEI Mashed Potatoes - Chef Austin Clement
3 lbs peeled PEI mashing potatoes (cut into 11/2 inch pieces)
1 cups cream or milk (hot)
1/3 lb butter
1 ½ tsp salt
1 tsp fresh cracked pepper
Cover the potatoes in cold water (always cold water) and bring to a boil. Reduce the heat and simmer until a fork slides cleanly through the potato (about 20 minutes). Drain potatoes completely and return to the pot. Add the cream and butter and mash until smooth. Adjust seasoning with salt and pepper. Add 3 tbsp of White or Black Truffle Oil.
Yield: 8 portions