Everyone loves mashed potatoes. They are very simple to make, yet there are many different ways to prepare your own special version of this classic side dish. In this recipe, I decided to leave the skin on, which I normally would peel off first. I thought it would give these potatoes the nice rustic look and flavor I was going for in addition to the freshly chopped parsley and hints of truffle. You can always substitute the truffle salt and butter out for any other type of salt and butter you’d like.

Ingredients

• 2 yukon potatoes, cleaned

• 2 tbsp truffle butter

• ¼ cup cream or milk

• ¼ cup grated parmesan cheese

• ¾  cup fresh parsley, chopped

• ½ tsp truffle salt

• Drizzle extra virgin olive oil

Instructions

1. Clean potatoes and cut them into chunks. Place in a large pot. Fill pot with water and place over medium-high heat, slightly cover pot with lid.

2. Once the water reaches a rapid boil, remove lid and let cook for at least 15 or until you can very easily pierce the potatoes with a fork. Strain and set aside.

3. Right away, return pot to the stove over low heat. Add butter to melt. Then stir in the cream. Give a few stirs to warm then add the hot potatoes. Start to mash with a potato masher, fork or wooden spoon.

4. Sprinkle truffle salt, grated cheese and fresh parsley. Drizzle extra virgin olive oil over top then give a final stir to mix well until all is combined.

5. Serve warm

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