Elevated Thanksgiving

INGREDIENTS

2 lbs Yukon Gold potatoes, peeled and cut into chunks

4 tbsp unsalted butter

1/2 cup heavy cream (or more to taste)

1–2 tsp white or black truffle oil (to taste)

Salt to taste

Fresh chives, for garnish (optional)

Boil potatoes: In salted water for 15–20 minutes or until fork-tender.

Drain and mash: Combine butter, cream, and truffle oil and mash in large bowl.

Season with salt to taste: Adjust cream if needed for desired consistency.

Garnish with chopped chives: Add potatoes to serving bowl and garnish with chives if desired.

Serve & pair: Add to the thanksgiving table. Best enjoyed with a glass of Bella Union Cabernet Sauvignon, Napa Valley.