Recipe information
Yield
2 Servings
Ingredients
14
ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
1
cup whole milk
2
tablespoons (1/4 stick) butter, room temperature
1
/2 teaspoon white truffle oil
Ground white pepper
Need to make a substitution?
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. DO AHEAD Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.