Truffle Mashed Potatoes

Ingredients

• 1kg Yukon Gold potatoes, peeled and cubed
• 80g unsalted butter
• 120ml warm heavy cream
• 2 tbsp Black Truffle Olive Oil
• Salt and white pepper to taste
• Fresh chives for garnish

Instructions

1. 1Place potatoes in a large pot, cover with cold salted water. Bring to a boil and cook until fork-tender (about 15-18 minutes).
2. 2Drain thoroughly and return to the pot. Let them dry over low heat for 1 minute.
3. 3Mash or rice the potatoes until smooth (a potato ricer gives the silkiest results).
4. 4Fold in the butter until melted, then gradually add the warm cream, stirring gently.
5. 5Season with salt and white pepper.
6. 6Transfer to a serving bowl, create a well in the center, and drizzle generously with black truffle olive oil. Garnish with chives.