Truffle Mashed Potatoes

  • 4 (around 2 pounds) Yukon gold potatoes
  • Salt
  • 1 tablespoon unsalted spread
  • 1/2 cup hot milk, or more on a case by case basis
  • Newly ground dark pepper
  • 1 teaspoon white-truffle oil
    • Step 1

      Place whole unpeeled potatoes in a saucepan of cold water. Add salt, and bring to a boil. Reduce heat, and simmer until tender when pierced with the tip of a small knife, about 40 minutes. Drain.

    • Step 2

      When cool enough to handle, peel potatoes, and put through a ricer or food mill fitted with the finest blade. Beat in butter with a wooden spoon. Beat in hot milk little by little until a smooth, creamy consistency is achieved. Season to taste with salt and pepper. (If making ahead of time, keep in a heat-proof bowl, covered with aluminum foil, set over a pot of hot water. You may need to add additional hot milk to thin).

    • Step 3

      Just before serving, whisk 1/2 teaspoon truffle oil into potatoes. After serving potatoes, make a little well in each portion and drizzle 1/4 teaspoon oil on top.

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