Ingredients
Instructions
- 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.).