Mashed Potatoes with Truffle Oil
These are very rich and fragrant
and go well with the whole tone of your formal dinner.
4 cups chicken stock
5 Tbsp. half and half
2 Tbsp.
butter
Pinch of nutmeg
3 lbs. baking potatoes, peeled and cut into cubes
salt and pepper to taste (white pepper is preferred)
2 tbsp. white truffle oil***
In a heavy saucepan, combine the
stock, half and half, nutmeg and butter.
Bring to a boil and add the potatoes. Lower the heat and let the potatoes
simmer uncovered
until they are tender, about 25 minutes. Strain the potatoes,
saving the cooking liquid.
Puree the potatoes with a food mill or an electric mixer.
Add reserved cooking liquid until it
reaches the desired consistency.
Stir in the truffle oil and add salt and pepper to taste. Serve warm.
***White
truffle oil is fairly easy to find at any upscale grocery store.
