Recipe information
Yield
Servings
Ingredients
3
1/2 pounds medium Yukon Gold potatoes
6
tablespoons (3/4 stick) butter
1
/2 cup mascarpone cheese
Whole milk
2
teaspoons black truffle sauce or truffle oil
Need to make a substitution?
Preparation
Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain, cool slightly, and peel potatoes. Return warm potatoes to same pot. Add butter and mascarpone cheese; mash until smooth. Mix in enough milk to thin to desired consistency. Mix in truffle sauce; season with salt and pepper. Transfer to bowl.