2 1/2 pounds large Yukon Gold potatoes
1 1/2 cups half-and-half
8 tablespoons (1 stick) unsalted butter
1 tablespoon Inspiced Truffle-riffic
2 tablespoons freshly grated Parmesan cheese
3 teaspoons Inspiced Everyday Gourmet
- Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender.
- Drain and return the potatoes to the saucepan.
- Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the Truffle-riffic.
- With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffled cream, the Parmesan, Everyday Gourmet until the potatoes are thick and smooth.
If desired, serve with Truffle-riffic Butter.