4 pounds North Fork, Route 48 (Sound Ave) chef potatoes, peeled, cut into 1-inch pieces
1 cup of half and half
¼ cup of chicken breast
1/2 to 1/3 cup butter, room temperature
1 tablespoon white truffle oil
Coarse kosher salt and freshly ground black pepper to taste
1 teaspoon shaved black truffle (optional)
Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain. Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps. Add half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body). Add chicken breast tablespoon by tablespoon – you may not need all of it. You should reserve it in case you need to reheat potatoes prior to serving which will require the liquid. Add butter and truffle oil. Season to taste with salt and pepper. Transfer to a serving bowl and serve. Serve shaved truffles on top, if desired.
Makes 6 to 8 servings.
