Truffled Mashed Potatoes
4 large russet potatoes (about 3-1/2 lb.), peeled and cut into 1-inch chunks
1-1/2 cups half and half
1 garlic clove, smashed
1/2 cup freshly grated Parmesan cheese
2 tbsp. La Rustichella black truffle olive oil, more to taste
salt and pepper, to taste
1. Put the potatoes in a large saucepan with enough salted water to cover by 1 inch. Bring to a boil over high heat and cook until tender, about 20 minutes. Drain the potatoes and return them to the saucepan over low heat, shaking the pan often, until the excess moisture is evaporated (the potatoes will leave a floury film on the pan).
2. Meanwhile, put the half and half and garlic clove in a small saucepan and warm over low heat until just simmering. Turn off the heat and let the garlic infuse in the half and half.
3. Mash the potatoes using a food mill, potato ricer, or hand masher. Gradually stir in the warm half-and-half, discarding the garlic clove. Stir in the Parmesan and truffle oil, and season to taste with salt and pepper.