Mashed Potato Fonduta

Ingredients

• 4 1/2 lbs russet potatoes
• 1 1/2 cups half-and-half (half milk and half cream)
• 2 cups shredded Fontina cheese (about 1/2 lb.)
• 3 tablespoons white truffle oil (optional)
• coarse salt & freshly ground black pepper

Directions

1. 1

   Scrub potatoes and cut in quarters.

2. 2

   Put in a 5 to 6 quart pan with 3 quarts water.

3. 3

   Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.

4. 4

   Drain potatoes in a colander, peel and put through a potato ricer into the pot.

5. 5

   Add half-and-half, half the cheeese and half the white truffle oil.

6. 6

   Mash with a potato masher or beat with a mixer until smooth.

7. 7

   Add salt, and pepper to taste.

8. 8

   Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.

9. 9

   Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.

10. 10

    Drizzle remaining truffle oil over potatoes and serve.