Recipe: Truffled Cheese Mash

Now that Halloween has passed, we have Thanksgiving to look forward to. So, in light of this, we will be sharing some of our favorite Thanksgiving side dishes this week!
The first side dish we will be featuring is a delicious truffled cheese mash. Could something sound more delicious? It will not even take you long to make. Just

fifteen minutes of prep, and then you can let it sit in the oven for an hour as your house begins to fill with the incredible smell of your truffled cheese mash!

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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

Photo Credit: www.cookingchanneltv.com

DIRECTIONS

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 andsimmer briskly until fork tender, about 45 minutes. Drain the potatoes. Quarter the potatoes and pass them through a food mill orricer back into the pan. (Peel them first if you are using a ricer).

When the potatoes are almost done, warm the cream in a smallsaucepan 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.

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