Truffle Mashed Potatoes

Instructions

1. Prepare the potatoes
   Place the peeled and cubed potatoes in a large pot. Cover with cold water by 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15-20 minutes.
2. Warm the cream
   While potatoes are cooking, warm the heavy cream in a small saucepan over low heat. Do not boil. Add the minced garlic to the cream and let it infuse while the potatoes cook.
3. Drain and dry the potatoes
   Drain the potatoes thoroughly in a colander. Return them to the hot pot and place over low heat for 1-2 minutes, stirring occasionally, to evaporate any excess moisture. This ensures a drier, fluffier mashed potato base.
4. Mash the potatoes
   Pass the hot potatoes through a ricer or food mill back into the pot (alternatively, use a potato masher for a slightly less smooth texture). This step is crucial for achieving silky smooth potatoes without overworking them.
5. Add the butter and cream
   Gently fold in the room temperature butter until melted and incorporated. Slowly add the warm cream and garlic mixture, stirring with a wooden spoon or silicone spatula until the potatoes are creamy and smooth.
6. Incorporate the truffle
   Add the truffle oil, shaved fresh truffle or truffle paste, salt, and pepper. Fold gently to distribute the truffle flavor evenly throughout the potatoes. Taste and adjust seasoning if needed.
7. Serve
   Transfer to a warm serving bowl. Create a small well in the center and add an additional drizzle of truffle oil. Garnish with additional shaved truffle (if available) and sprinkle with fresh chives. Serve immediately while hot.