- 4 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup heavy cream
- 1 cup whole milk
- Kosher salt and freshly ground white pepper, to taste
- Fresh minced truffles, truffle oil, or truffle salt (or a combination), to taste
Procedures:Place potato pieces in a large pot and cover with cold water. Heat over medium-high heat until simmering (do not boil). While potatoes are cooking, place heavy cream and whole milk into a small saucepan and heat over medium heat until hot; reserve warm on stove. When potatoes are tender enough to mash, drain thoroughly in a colander.
Place pot back on medium heat. Add cooked potatoes and toss to dry completely; reserve pot again. Remove hot potatoes and immediately process in a potato ricer or food mill. Return processed potatoes to pot and place over low heat.
Add butter and mix potatoes by hand with a wooden spoon until just incorporated. Drizzle hot cream mixture slowly into potato mixture, mixing constantly with a wooden spoon, until potatoes reach desired consistency.
Add truffle product to potatoes in small amounts and taste to adjust flavor. Season with salt and white pepper; serve immediately.