Mashed Potato Fonduta
|Russet potatoes||4 1⁄2 Pound|
|Half and half||1 1⁄2 Cup (24 tbs) (Light Cream)|
|Shredded fontina cheese||1⁄2 Pound (2 Cups)|
|White truffle oil||3 Tablespoon|
|Fresh grated nutmeg||1 Teaspoon|
|Fresh ground pepper||To Taste|
1. Scrub potatoes, peel, and cut into 1-inch chunks. Put in a 5- to 6-quart pan with 3 quarts water. Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily, about 25 minutes.
2. Drain potatoes and return to pan. Add half-and-half, 1 1/2 cups cheese, and 1 1/2 tablespoons truffle oil. Mash with a potato masher or beat with a mixer until smooth. Add nutmeg, salt, and pepper to taste. Spoon into a shallow 3-quart casserole and sprinkle with remaining cheese.
3. Broil potatoes 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
4. Drizzle remaining truffle oil over potatoes and dust with more nutmeg.