Comfort food, luxe edition

I’ve always loved mashed potatoes. My first cooking memory as a child is making instant mashed potatoes—standing on a stool to reach the stove, my mom next to me at the counter, the aroma of herbed pork chops mingling with the scent of melting butter as I stirred contentedly, imagining that I was a chef.

We don’t do instant mashed potatoes anymore, but I remember that feeling of warmth and comfort every time I make my favorite truffled mashers.

Truffled Mashed Potatoes
For a smoother consistency, peel potatoes before boiling, then beat on medium after mashing. Truffle mince is available at most specialty food stores, and sometimes contains wild mushrooms. Yields 4 servings.

3 large red potatoes, cut into large cubes
1 tsp. kosher salt
2 quarts cold water
1 tbsp. unsalted butter
½ cup low-fat cream cheese
¼ cup skim milk
1 ½ tsp. truffle mince
Fresh ground pepper and kosher or truffle salt to taste
Minced parsley or chives for garnish

1. Start potatoes in a medium-sized covered pot with cold water and kosher salt. Bring potatoes to a boil, remove cover, and continue boiling for 10 minutes, or until potatoes are fork-tender.
2. Drain potatoes thoroughly.
3. Place butter, cream cheese, and half of the milk in the pot. Cook, stirring, on low heat for 1 minute, or until cream cheese softens.
4. Turn off heat, and return potatoes to pot. Mash until ingredients start to come together. Add truffle mince and pepper, continue mashing. Stir in more milk to reach desired consistency. Finish with a very light sprinkle of kosher or truffle salt on each serving. Garnish with minced parsley or chives.