Potato Puree with White Truffle Oil
2 2/3 pounds potatoes – (8 medium) peeled, cut into 1-inch pieces
6 tablespoons butter – softened
2 tablespoons white truffle oil
1/2 cup hot heavy cream – (1/2 to 1)
In large saucepan, combine 5 cups water, potatoes and 1 1/2 teaspoons of salt; bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender when pierced with a fork.
Drain potatoes thoroughly in colander. Return to saucepan; heat over medium-low heat 2 to 3 minutes to dry potatoes, stirring occasionally.
In saucepan, mash potatoes with potato masher or beat with electric hand mixer. Stir in butter, truffle oil and 1/2 cup of the hot cream. Add additional cream, a little at a time, if necessary, for desired consistency; beat until light and fluffy. Season to taste with white pepper and additional salt, if desired. Serve immediately.