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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 or more great Potato Recipes.

Check out 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 ricer (do not use your electric mixer) until there are no lumps. 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.