Parmesan Garlic & Truffle Mashed Potatoes
3 1/2 pounds russet potatoes
2 tablespoons black truffle sea salt
1 tablespoon sea salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
3 TBS Parmesan Garlic Olive Oil
- Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add sea salt , and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
- Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine Then add the olive oil & truffle salt. Let stand for 5 minutes so that mixture thickens and then serve.
