Title: Truffled Mashed Potatoes-Martha Stewart Living
Categories: Sides, Vegetables, Potatoes, Soup/stews
Yield: 2 Servings

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
Posted to MM-Recipes Digest V4 #037 by John Merkel on
Feb 4, 1997.