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Title: Truffled Mashed Potatoes-Martha Stewart Living
Yield: 2 Servings

Ingredients

      4    Yukon Gold potatoes (about 2
           - lb)
           Salt
      1    Tbsp Unsalted butter
    1/2 c  Hot milk, or more as needed
           Freshly ground pepper
      1 ts White-truffle oil

Instructions

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. When cool
enough to handle, peel potatoes and put through a ricer or food mill on
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
heatproof bowl, covered with aluminum foil, set over a pot of hot water.
When ready to serve, reheat over simmering water. You may need to add
additional hot milk to thin.) Just before serving, whisk 1/2 tsp of
the truffle oil into the potatoes. After dishing out potatoes, make a
little well in each serving and drizzle 1/4 tsp oil on top. Martha
Stewart Living/Feb. and March/94 fixed by Di and Gary

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Preparation Time: 0:00

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