• Servings: 4 Servings
• 1 cup wine-for the cook
• 1 lb. Yukon Gold potatoes
• 1/4 cup heavy cream
• 1/4 cup half and half (or a combination of the two to equal a 1/2 c. liquid)
• 4 Tablespoons butter
• 4 oz. bacon, chopped into pieces
• 6-8 oz. truffle cheese, grated (such as the best truffled Gouda or similar, that you can get your hands on)
• Drizzle of white truffle oil
• Salt and pepper

1. Bring a pot of salted water to a boil and boil potatoes until they are very tender when pierced with a knife.
3. While potatoes are boiling fry bacon until crisp and remove from pan using a slotted spoon. Drain on a paper towel.
5. Put cream, half and half, and butter in a small pan or microwavable bowl and heat up to melt butter and warm cream.
7. When potatoes are tender, mash by hand or put through a potato ricer.
9. Add the butter and cream and salt and pepper to taste. Add the grated cheese and fold in so that it’s melted.
11. Just before serving stir in the bacon bits and drizzle potatoes lightly with white truffle oil.

From the Sauce du Jour Kitchen For the Mushroom Cooking Class - 102 Because I live in the sticks, a "real" truffle is something that usually only comes to me in my dreams, so for these decadent potatoes I use a ridiculously expensive truffled cheese and then finish them with a drizzle of truffle oil. Yummy! (Photo: allenbrothers.com)