Recipe - Potato Truffle Sauce

1 One half cup White chicken stock
1 cup Idaho potatoes; peeled,
minced small
1 tablespoon Cream
1 tablespoon Unsalted butter
Salt; to taste
Freshly ground black pepper;
to taste
Truffle oil; optional

Boil the potatoes until very tender in the chicken stock. Using a handheld
mixer, puree until very smooth. Incorporate the cream and butter. If too
thick, thin with more cream and butter. Season with salt, pepper, and
truffle oil. This recipe yields 4