Make your mashed potatoes! Start with cold water and your peeled/quartered potatoes. Bring it to a boil, reduce heat to medium and cook for about 20 minutes (until potatoes are tender).
While the potatoes are cooking, cut the tops of your tomatoes and remove them. Take a small knife and cut around the inside edges and remove the inner core/seeds from the tomato with a spoon. Make sure to leave the walls of the tomato intact.
Once potatoes are done, drain them and add the half and half, butter and truffle salt. Mash together until smooth. For this recipe, I like to actually put it all in the blender on super low to get a really smooth, whipped texture (but you can totally do it by hand too).
Place the whipped potatoes into a pastry bag (or a big zip lock bag like I do). Then, pipe the potatoes into the hollowed tomatoes.
Bake in a 350 degree oven for about 10 minutes until the tomatoes soften and the top gets nice and brown. Yum! 🙂
