Mashed Potato Fonduta

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 1/2 lbs russet potatoes
• 1 1/2 cups half-and-half (half milk and half cream)
• 2 cups shredded fontina cheese (about 1/2 lb.)
• 3 tablespoons truffle oil (optional)
• coarse salt & freshly ground black pepper

Recipe

• 1 scrub potatoes and cut in quarters.
• 2 put in a 5 to 6 quart pan with 3 quarts water.
• 3 bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.
• 4 drain potatoes in a colander, peel and put through a potato ricer into the pot.
• 5 add half-and-half, half the cheese and half the truffle oil.
• 6 mash with a potato masher or beat with a mixer until smooth.
• 7 add salt, and pepper to taste.
• 8 spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.
• 9 broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
• 10 drizzle remaining truffle oil over potatoes and serve.