Truffled Fingerling Smashed Potatoes
- 1 teaspoon freshly ground black pepper
- 4 teaspoons kosher salt
- ¼ cup white truffle oil
- 1 cup heavy cream
- 8 tablespoons unsalted butter (1 stick)
- 5 pounds fingerling potatoes
Place potatoes in a large pot, add water to cover the potatoes by 2 inches, salt well (the water should taste like seawater), and bring to a boil over high heat. Reduce heat to low and simmer potatoes until fork tender, about 15 to 20 minutes. Drain potatoes, return to the pot along with butter...