These potatoes are the ultimate luxurious side dish for the holidays ❣️🎄

5 pounds Yukon gold potatoes
1 stick butter
2 cups half-and-half
3 oz truffle butter
1 Tablespoon kosher salt
1 teaspoon fresh ground pepper
2 teaspoons truffle salt
1 cup parmesan cheese, divided

Peel potatoes, placing potatoes in a large bowl of cold water as you peel them. Drain water to remove starches, and place them in a large pot. Fill pot with cold water covering potatoes by at least two extra inches. Bring to a boil. Reduce to a simmer and continue to cook for 30-40 minutes until potatoes are very soft, almost falling apart. Cooking the potatoes whole prevents them from absorbing as much water, therefore they can absorb more of the cream and butter flavors.

While potatoes cook, warm the stick of butter and half-and-half in a small saucepan over medium heat. Once melted, turn off the heat and add the truffle butter and allow it to melt. Add the salt, pepper, and truffle salt to the mixture.

Once fully cooked, drain the potatoes and process them through a ricer or food mill into a large bowl. Add butter/ cream mixture 1/3 at a time, beating it into the potatoes with a wooden spoon or spatula. Once fully absorbed, add the next 1/3, then proceed until all the liquid has been incorporated. Add the parmesan cheese and stir to combine.

To serve: you can either serve the potatoes at this point, or you can place into a large baking dish, top with some additional parmesan cheese, and bake for 30 minutes at 350 degrees to rewarm.