- 1 pound potatoes, peeled and cut into 3/4 inch dice 4 tablespoons truffle butter (4 tablespoons butter mixed with 1/2 teaspoon minced black truffles)
- 1/2 cup heavy cream
- 2 teaspoons truffle oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- Place the potatoes in a saucepan of salted water to cover by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain and return to the pot. With the heat on low, roughly mash the potatoes with a potato masher. Add the truffle butter and mash until incorporated. Add the cream, truffle oil, salt, and pepper and mash until creamy.
- Serve immediately.