Food stylist: Anne Disrude
Prop stylist: Marina Malchin

Truffled Mash

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 2 servings


  1. 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.