recipes - One Dish At A Time

Ingredients

• 2 Lbs russet potatoes, peeled, cut into 1-inch pieces
• 1 Cup half and half cream
• 1/2 to 1/3 Cup butter, room temperature
• 3 cloves garlic, crushed
• 1 Tbsp white truffle oil
• Course kosher salt and freshly ground black pepper to taste
• 1 Tsp chopped black truffle (optional)*