Ingredients

The following ingredients have 8 Servings
  • 3 pounds yukon gold potatoes
  • 1/8 cup salt (for seasoning the water)
  • 1/4 cup sour cream (room temperature)
  • 4 tablespoons butter (room temperature)
  • 1/2 cup cream (room temperature)
  • 2 teaspoons truffle zest
  • 1 tablespoon truffle oil
  • 2 teaspoons salt

Instruction

  • Cut the potatoes in cubes. Add to a pot of boiling water along with the 1/8 cup of salt.
  • Boil for 20-25 minutes, until potatoes can be easily pierced with fork. Drain thoroughly.
  • Place back in the pot and mash (with a potato masher) in the butter, sour cream, butter, cream, truffle oil, truffle zest, ans salt. Be careful not to over mash or the potatoes will become gluey.