Lunch: Truffled Cheese Mash

Ingredients

2 pounds russet potatoes, scrubbed
Kosher salt
1 cup cream
4 ounces Sottocenare al Tartufo, grated (about1 1/2 cups)
8 tablespoons (1 stick) unsalted butter, cut into pieces
Freshly ground black pepper

Instructions

Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes. Quarter the potatoes and pass them through a food mill or ricer back into the pan. (Peel them first if you are using a ricer). When the potatoes are almost done, warm the cream in a small saucepan over medium-high heat to just under a simmer, about 5 minutes. Whisk in the cheese until melted. Set aside. Fold the hot cheese and cream into the potatoes. Then, over low heat, fold in the butter bit by bit until fully incorporated. Season with salt and pepper and serve hot.

Reviews


Add a review for Truffled Cheese Mash

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now