Mashed Potatoes with Truffle Olive Oil

Ingredients:

Yield: 4 to 6 servings

• 2 pounds yellow-fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
• 8 garlic cloves, peeled
• Salt
• ¼ cup Truffle Olive Oil

Instructions:

Step 1

Bring water to a boil in a large saucepan. Add potatoes, garlic, and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender about 15 minutes.

Step 2

Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in Truffle Extra-virgin Olive Oil and then thin to desired consistency with reserved cooking liquid. Check to season and serve.

This recipe was adapted and sourced directly from Cooking.Nytimes.com.