3 lbs Yukon Gold potatoes (peeled and cut into chunks)
1/2 cup + 1 Tablespoon whole milk (warm)
4 Tablespoons heavy cream (warm)
2.5 Tablespoons unsalted butter (room temp)
3.5 tablespoons truffle butter (recipe here: Northwest Black Truffle Butter)
Salt and pepper to taste

Place potatoes in a large pot, cover with cold water and bring to a boil. Salt the water heavily and boil the potatoes over medium-high heat until tender, approximately 22 minutes.

Drain the potatoes in a colander. Place potatoes in a 300 degree oven for about 4 minutes to completely dry.

Place potatoes back into the pot, using a potato masher, crush the potatoes. Add 1/4 cup plus 1 tablespoon of the milk and the unsalted butter. Continue to mash until the potatoes are smooth. Add the remaining 1/4 cup of milk, cream and truffle butter to the potatoes and mash until thoroughly blended. Season again with salt and pepper and serve hot.

Comments (0)