Truffle Mashed Potatoes with Parmesan

Instructions

1. Fill a large pot with about a gallon of cold water and 2 Tblsp salt.
2. Peel and cut the potatoes into equal size 1-2″ chunks and place in the pot of water. Making sure all the potatoes are covered in water.
3. Bring the pot to a boil over med-high heat and cook the potatoes until a knife inserts easily with little resistance. About 12-15 min.
4. Drain and return the potatoes to the pot.
5. While the potatoes are cooking, heat the half-and-half and unsalted butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn’t melt completely, heat the mixture slightly but don’t allow the truffles to cook!
6. While the potatoes are hot, take a potato masher or ricer and mash in the pot until the potatoes are broken up.
7. Slowly beat in most of the hot truffle cream, the parmesan, 2 1/2 tsp salt and 1 tsp pepper and mix until the potatoes are thick and smooth. (You may have some truffle cream left over – reserve it for reheating the potatoes).
   
   Cooking Note:  To keep the potatoes hot or to reheat them, place in a heatproof bowl that is set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick.  Can also add more half-and-half if needed.  Season to taste and serve hot.