Recipe courtesy of Food Network Kitchen
Truffled Mash
Total:
50 min
Active:
20 min
Yield:
2 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
2 servings
Level:
Easy

Directions

Cook 1 pound peeled and quartered russet potatoes in a pot of simmering water until tender, 30 minutes; drain. Heat 2/3 cup half-and-half and 2 tablespoons butter in the pot. Add the potatoes and mash. Stir in 1/2 cup grated truffled pecorino cheese, and salt and pepper. Cover and let stand 5 minutes.

Photographs by Con Poulos

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