1. Scrub potatoes and cut in quarters. 2. Put in a 5 to 6 quart pan with 3 quarts water. 3. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes. 4. Drain potatoes in a colander, peel and put through a potato ricer into the pot. 5. Add half-and-half, half the cheese and half the white truffle oil. 6. Mash with a potato masher or beat with a mixer until smooth. 7. Add salt, and pepper to taste. 8. Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese. 9. Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes. 10. Drizzle remaining truffle oil over potatoes and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
