- 14 ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into1/2-inch pieces
- 1 cup whole milk
- 2 tablespoons (1/4 stick) butter, room temperature
- 1/2 teaspoon white truffle oil
- Ground white pepper
- Cook potatoes in medium saucepan of salted boiling water 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. Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.)
- Available at Italian markets, specialty foods stores, and some supermarkets.