2 Pounds Yukon Gold Potatoes
8 Ounces Unsalted Butter (See Instructions)
¾ Cup of Heavy Cream, warmed
1-3 Tablespoon Ground Horseradish to taste
¼ Teaspoon Black Truffle Oil
Place unpeeled potatoes in a saucepan and cover with cold salted water. Bring to a boil, then turn down and simmer for 20 minutes or until potatoes are thoroughly cooked. Drain the potatoes and allow them to rest a minute or so to dry out. Peel. Put potatoes in a ricer and rice into a saucepan. With each batch of potatoes add a chunk of refrigerated butter. Cold butter emulsifies better than room temperature and keeps your potatoes from getting overly oily. Joel Robuchon’s ultimate potato puree has a 2:1 potato to butter ratio. Use between 8 – 16 ounces of butter if desired.
Stir in Horseradish. Place saucepan over low heat and whip potatoes with a spoon for 1 – 2 minutes until smooth. Potatoes can be held at this point until ready to serve.
Before serving place potato puree over low heat. Warm potatoes stirring constantly. Stir in warm cream a third at a time stirring constantly so as not to burn potatoes. Stir in ¼ teaspoon Black Truffle oil or to taste. Stir potatoes rapidly until creamy and soft. If potatoes are too heavy or thick, stir in a tablespoon at a time of warm water to reach desire consistency. Adjust salt and pepper to taste. Serve.