Black or white truffle cream can be found at most gourmet grocery stores. Or if you have time, easily order online: “Black Truffle Cream” or similar.
4 – 6 servings
3 to 4 med Idaho potatoes, peeled or not – your preference, and cut into cubes
1/2 cup low-fat milk
1 or 2 TBS butter
1/4 tsp fresh ground (if possible) nutmeg
1/4 tsp kosher salt
1 TBS finely chopped parsley
1/2 tsp black or white TRUFFLE CREAM (Not truffle oil. Truffle butter is a little different too, but can add just a bit more to substitute)
Put potatoes into a sauce pot. Cover potatoes with water and bring to boil. Low boil the potatoes covered, 7 to 10 minutes, until a fork easily inserts. Amount of boiling time depends on how big the cut of potatoes.
Drain water from potatoes. Put hot potatoes into a bowl. Mash potatoes with a fork or using a potato masher. Add half of the milk and the butter. Continue mashing by hand or use a mixer. Add the rest of the milk, salt, nutmeg, and truffle cream. Continue blending until smooth. Add more milk if needed to achieve the consistency desired. Do not over-beat or your potatoes will get gluey. By hand, stir in the parsley. Add salt and pepper to taste.