Name: Potato Silk with Truffle Oil
Yield: Makes 2 servings
Ingredients: 14 ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into1/2-inch pieces; 1 cup whole milk; 2 tablespoons (1/4 stick) butter, room temperature; 1/2 teaspoon white truffle oil*; Ground white pepper

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

Recipe information

Yield
Makes 2 servings

Ingredients

14 ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into1/2-inch pieces

1 cup whole milk

2 tablespoons (1/4 stick) butter, room temperature

1/2 teaspoon white truffle oil*

Ground white pepper

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. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.)
Step 3
*Available at Italian markets, specialty foods stores, and some supermarkets.

Recipe notes

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