2½ pounds	Yukon Gold potatoes, peeled and cut into 1-inch chunks
1½ cups	half & half
3 ounces	unsalted butter
3 ounces	white truffle butter, room temperature
2 tablespoons	grated Parmesan cheese
2½ teaspoons	kosher salt
1 teaspoon	ground black pepper

1. Simmer potatoes in water 20 to 25 minutes, until tender.
2. Drain potatoes. Dry in hot oven until steam subsides.
3. Meanwhile, heat half-and-half and butter until butter melts.
4. Off the heat, add truffle butter and allow to melt.
5. Rice potatoes into bowl.
6. Stir in hot truffle cream, Parmesan, salt, and pepper.