Recipe: Truffled Mash
1 lb. Russet Potatoes
2/3 cup Half & Half
2 tbsps. Butter
1/2 cup Grated Truffled Pecorino Cheese
salt and pepper
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.