Truffled Mashed Potatoes

• 3 pounds red skin potatoes, cut into 2-inch dice
• 1 1/2 cups light cream
• 6 tablespoons butter
• 2 garlic cloves, minced (1 tablespoon)
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons truffle oil

1. Put the potatoes into a large saucepan and cover with water.
2. Place over high heat and bring to a boil.
3. Cook until fork tender, about 25 minutes.
4. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
5. Put the cream and butter into a small saucepan and place over medium heat.
6. Warm until the butter has melted into the cream.
7. Using a masher, mash the potatoes in the saucepan.
8. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon.
9. Stir in the truffle oil and serve.

red skin potatoes, light cream, butter, garlic, salt, pepper, truffle oil

Taken from www.foodnetwork.com/recipes/truffled-mashed-potatoes-recipe0.html (may not work)