Ingredients
Makes 1 and 1/2 gallons
- Peel and quarter 6 pounds of potatoes
- Chicken stock 1 ½ gallons or to cover potatoes
- 6oz of soup
- 2oz of heavy cream
- 1/4oz white truffle oil
- Season with salt and white pepper
Directions
- Cook until potatoes are done
- Puree smooth and cool until ready to reheat
To Reheat:
- Heat and check consistency
- Taste and adjust
- Bowl up
- Garnish with fresh chives and crème fraiche
