Ingredients
8 medium Idaho potatoes, peeled and cut into 1-inch cubes
12 oz. sour cream
1/2 tbsp. truffle salt
Pepper, to taste
2 tbsp. unsalted butter, cut into small cubes
3/4 c. grated Parmesan cheese
Preparation
Step 1Boil potatoes in unsalted water until tender and easily pierced with a fork, about 20-30 minutes. Step 2Drain well, then mash until totally smooth (you can use an electric mixer here, if you like). Gently fold the sour cream, truffle salt, pepper, and 1/4 cup of the Parmesan into the mashed potatoes until thoroughly combined. Step 3Preheat oven to 350 degrees F. Place potatoes in a buttered oven-proof casserole dish. Dot top with small pats of butter and finish with the remaining 1/2 cup grated Parmesan cheese. Cover casserole with foil and refrigerate overnight. Step 4Bake in 350-degree oven for approximately 45 mins, covered. Remove foil and bake another 15 minutes, or until top is lightly browned. Serve hot.
