- 2 pounds russet potatoes, peeled, sliced 1/4 inch thick
- 1/3 cup warm whole milk
- 1/3 cup crème fraîche or sour cream
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons truffle oil
- Cook potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Return to pot. Mash. Stir in remaining ingredients. Season to taste with salt and pepper.