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There is no better way to eat mashed potatoes than with truffles.

Find out about Potato Hints, Tips, and Information, Sweet Potato Tips or History of Potatoes and more great Potato Recipes.

More Truffle and Truffle Oil Recipes.

Don't forget to check out my Cabernet Filet Mignon dinner menu which includes these Truffled Mashed Potatoes.

Truffled Mashed Potatoes

4 pounds white potatoes, peeled, cut into 1-inch pieces*
1 cup half and half cream
1/2 to 1/3 cup butter, room temperature
1 tablespoon white truffle oil
Coarse kosher salt and freshly ground black pepper to taste
1 teaspoon chopped black truffle (optional)*

* Russet potatoes make the best mashed potatoes.

Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain. Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.

Mash potatoes with a potato masher or potato ricer (do not use your electric mixer) until there are no lumps. I personally use a potato ricer when making mashed potatoes. Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy. Once you use the potato rice, you will never go back to the old traditional potato masher. If you don't have one and would like to purchase a potato ricer, check out What's Cooking America's Kitchen Store.

Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body). Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to a serving bowl and serve.

Makes 6 to 8 servings.