Mashed Potato Fonduta - cooking recipe

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

Preparation

Scrub potatoes and cut in quarters.
Put in a 5 to 6 quart pan with 3 quarts water.
Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.
Drain potatoes in a colander, peel and put through a potato ricer into the pot.
Add half-and-half, half the cheese and half the white truffle oil.
Mash with a potato masher or beat with a mixer until smooth.
Add salt, and pepper to taste.
Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.
Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
Drizzle remaining truffle oil over potatoes and serve.