Potato Silk with Truffle Oil
- Ground white pepper
- ½ teaspoon white truffle oil*
- 2 tablespoons (¼ stick) butter, room temperature
- 1 cup whole milk
- 14 ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into½-inch pieces
1. 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. 2. Add hot milk, butter, and truffle oil to potatoes; blend until smooth. Season with sal...