Potato Silk With Truffle Oil

Recipe by CHRISSYG
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 14
    ounces about 2 medium yukon gold potatoes, peeled, cut into1/2-inch pieces
  • 1
    cup whole milk, heated
  • 4
    tablespoons butter, room temperature
  • 12
    teaspoon white truffle oil (or more to taste)
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DIRECTIONS

  • 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.).
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