Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.
Recipe information
Yield
Makes 2 servings
Ingredients
14 ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into1/2-inch pieces
1 cup whole milk
2 tablespoons (1/4 stick) butter, room temperature
1/2 teaspoon white truffle oil*
Ground white pepper
Preparation
Step 1
Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes. Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.
Step 2
Add hot milk, butter, and truffle oil to potatoes; blend until smooth. Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.)
Step 3
*Available at Italian markets, specialty foods stores, and some supermarkets.
