White Truffle Potatoes Print Email

3 large Yukon Gold potatoes
(or 2 large Russet Potatoes)
1/2 cup whole milk or cream
1/2 stick butter
2-3 tsp. White Truffle Oil (olio tartufo bianco)
Sea salt and fresh ground pepper to taste

Boil whole potatoes until a fork can pierce the center and then release easily, about 40 minutes. While potatoes cook, heat milk or cream and butter until steaming hot.

Remove potatoes and mash in a mixing bowl (skin can be removed, or left on). Add cream and butter mixture and whip with an electric mixer until smooth (adjust with more cream or butter as needed). Add truffle oil and season to taste with salt and pepper, whipping until well blended. Top with thinly sliced truffles if desired.

-Chef Mick Rosacci, Tony's Meats & Specialty Foods