Truffled Mashed Potatoes

• 6 large potatoes, about 4 pounds, peeled
• Salt to taste, if desired
• 1/4 pound or 1/2 cup plus 1 tablespoon butter
• 1 1/2 cups creme fraiche or heavy cream
• 2 black truffles, optional
• Freshly ground pepper, preferably white, to taste
• 1/2 teaspoon freshly grated nutmeg

1. Cut each potato into one-inch-thick slices.
2. Put the slices in a casserole and add cold water to cover.
3. Add salt to taste and bring to the boil.
4. Cook about 30 minutes or until the potato slices are tender.
5. Drain the potato slices and put them through a food mill or potato ricer.
6. Put the butter in a skillet and let it melt.
7. Continue cooking about one and one-half minutes or until the butter is lightly browned or hazelnut-colored.
8. Beat the browned butter and the creme fraiche or heavy cream into the potatoes.
9. Cut the truffles into thin slices.
10. Stack the slices a few at a time and cut them into thin strips, or batons.
11. There should be about a quarter cup.
12. Add the truffles, salt, pepper and nutmeg to the potatoes and beat well.
13. Serve hot.

potatoes, salt, butter, creme fraiche, black truffles, freshly ground pepper, nutmeg

Taken from cooking.nytimes.com/recipes/1681 (may not work)