Dayrecipe Food Community

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

Makes 2 servings.

INGREDIENTS

• 14ounces (about 2 medium) yukon gold potatoes, peeled, cut into1/2-inch pieces
• 1cup whole milk2tablespoons (1/4 stick) butter, room temperature
• 1/2teaspoon white truffle oil*
• ground white pepper

DIRECTIONS 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.

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.)

*Available at Italian markets, specialty foods stores, and some supermarkets.