• 2 lbs Yukon Gold Potatoes, washed
  • 1/2 cup heavy whipping cream
  • 4 oz unsalted butter, cut into pieces
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp Olivino White Truffle Oil


  1. Peel the potatoes and cut into uniform 1/2 inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1 inch. Cover, set over high heat and bring to boil.
  2. Once boiling, remove the lid and decrease the heat to maintain a simmer. Cook until the potatoes can be easily crushed with a pair of tons, approximately 15-20 minutes. Drain in a colander.
  3. Put the cream, butter, salt, and pepper into the now empty 4-quart saucepan and place back over the heat until butter has melted.
  4. Remove from heat and rice into bowl. Add 1 cup of potatoes at a time to the ricer. Once all the potatoes have been riced, stir to combine. Drizzle in white truffle oil, taste, and adjust the seasoning if necessary.
  5. Serve and enjoy!

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