Cooking Time: 20 Min Servings: 6-8
- White Truffle Oil
- Tuscan Herb Infused Olive Oil
- 2 lb russet potatoes (6 or 7) peeled, quartered
- 1 tablespoon Olive Scene White Truffle Extra Virgin Olive Oil or Olive Scene Tuscan Herb Extra Virgin Olive Oil.
- ½ cup milk or half and half
- 1 tablespoon butter or margarine
- 1 tablespoon of sour cream
- 1 teaspoon salt
- Cook potatoes and garlic in boiling water in large saucepan for approximately 20 min. or until potatoes are tender; drain.
- Mash potatoes until smooth and add butter, milk and sour cream.
- Make sure the ingredients are adequately mixed and then add the Truffle Oil or Tuscan Herb Oil.