Take a few simple ingredients and kick it up to decadent with truffle oil. Baking the potatoes creates a nice toasting topping with a creamy gooey center. However, you can omit the baking step and serve after mashing and they will still taste great. I like to leave the skin on my potatoes when mashing, because it adds a nice texture to the creaminess of the potatoes and a little more flavor. If you prefer them peeled, feel free to do so.
2 pounds of potatoes, diced (peel if desired)
A sprinkle of kosher salt
1 – 10.5 oz. can of cream of mushroom soup
1 tablespoon of white truffle oil
1/4 cup of freshly grated parmesan cheese
1/2 cup of packaged shredded mozzarella cheese
Additional shredded mozzarella cheese if baking
Scrub potatoes and dice into cubes. Add potatoes to a large pot and fill pot with water just to cover potatoes. Add a sprinkle with kosher salt. Boil potatoes over medium high heat until potatoes are fork tender, about 30 minutes. Drain water from pot, add remaining ingredients and mash until smooth. Additional salt shouldn’t be needed because of the soup, but add more salt if desired. Also the soup should make the potatoes creamy, but if you prefer them creamier add cream or milk. Serve as is or transfer to a baking dish and top with additional shredded mozzarella cheese and place into a preheated oven at 375 degrees for 7 – 8 minutes or until top has begun to brown. Remove, garnish with a sprig of herbs and serve.