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.
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