- 3 pounds red skin potatoes, cut into 2-inch dice
- 1 1/2 cups light cream
- 6 tablespoons butter
- 2 garlic cloves, minced (1 tablespoon)
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons truffle oil
Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.