Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

1. 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.

2. 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.)

3. Just before serving, whisk 1/2 t of the truffle oil into the
potatoes. After dishing out potatoes, make a little well in each
serving and drizzle
1/4 t oil on top.

Martha Stewart Living/Feb. March/94 Scanned fixed by Di and Gary

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