There are few things in life I love more than truffle.
Since truffle fries are so far away, truffle mac and cheese is reserved for dinner parties, and it's not possible to eat more truffle potato soup than I already do, I decided to make my own truffle dish; truffle mashed potatoes. An elegant, swoon-worthy, mouth-watering dish that is simpler to make than you would believe:
mashed potatoes + truffle oil = truffle mashed potatoes.
I boiled four yukon gold potatoes, blended them with my new beloved immersion blender, added about a half cup of milk, a tablespoon of butter, and a tablespoon of truffle oil (plus salt and pepper to taste, of course).
The beauty of this dish is that it tastes incredibly decadent, but it's not unhealthy. Potatoes are good for you! Moderation is key here; they only become unhealthy when you have four helpings in one day. (Worth it.)