- 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.
Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.