Ingredients:
14 ounces about 2 medium yukon gold potatoes, peeled, cut into1/2-inch pieces
1 cup whole milk, heated
4 tablespoons butter, room temperature
1/2 teaspoon white truffle oil ( or more to taste)
salt
white pepper
Directions:
Cover potatoes in cold, salted water in medium saucepan set over medium heat and gently cook potatoes until tender, about 15 minutes.
Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.
Add hot milk, butter, and truffle oil to potatoes; blend until smooth. DO NOT OVER BLEND or the consistency will be gummy.
Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.).
Servings: 2
Time preparation: 5 min.
Time total: 25 min.