truffled mashed potatoes
- 2 pounds russet potatoes, peeled and quartered
- ¼ cup sour cream
- 4 tablespoons (½ stick) butter
- Salt and pepper
- 2 tablespoons truffle oil
- Chopped fresh parsley, for garnish
Place the potatoes in a pot of salted water and boil until cooked through, about 15 minutes. Drain them and mash in an electric mixer or by hand. Add the sour cream and butter and mix well, seasoning to taste with salt and pepper. When the potatoes are well mixed (I like mine just a little lumpy), add the truffle oil and stir. Garnish with fresh parsley just before serving.
Note: Transform this dish into something even more special by sautéing 1 cup finely chopped mushrooms, such as shiitake or crimini, in 2 tablespoons of olive oil or butter. Season the mushrooms with salt and pepper and add them to the potatoes when you mash them.