Source: Powerhouse Productions / Powerhouse Productions/CLEO TV
Instructions
Ingredients:
4 large Yukon Gold potatoes (boiled and dried)
½ stick unsalted butter
1 cup heavy cream (warmed)
2 tablespoons sour cream
1 teaspoon truffle oil (or to taste)
½ teaspoon salt (plus more to taste)
Method:
Mash the warm, dried potatoes thoroughly in a large bowl until no lumps remain. Add the ½ stick of butter to the potatoes while they are still hot, stirring until completely melted and incorporated.
Slowly pour in the 1 cup of warmed heavy cream, stirring gently until the potatoes reach a smooth, velvety consistency. Fold in the 2 tablespoons of sour cream and ½ teaspoon of salt.
Drizzle in the truffle oil last, mix well, and serve immediately.
