3poundsrusset potatoespeeled and cut into 2 1/2″ – 3″ chunks
3/4cupwhole milkroom temperature
8tablespoonsunsalted butterroom temperature
2 1/2teaspoonstruffle salt
1/2teaspoonfreshly ground black pepper
2tablespoonsblack truffle butteroptional, for finishing/serving
Instructions
In a large saucepan or small stock pot, immerse potatoes in water.
Bring to a boil over high heat (approximately 10 minutes).
Reduce heat, bring to a gentle boil. Cover.
Boil gently, covered, for 20-30 minutes, or until a knife inserted in the potatoes easily slides in and out. Avoid overcooking and breaking the potatoes up. But, ensure that the potatoes are tender before removing.
While the potatoes are cooking, in a large mixing bowl, cut the unsalted butter pieces up and scatter throughout the bottom of the bowl.
When the potatoes are done, drain them in a colander. Add the hot potatoes to the bowl with butter.
Whip with a handheld mixer while hot. Make sure potatoes are completely whipped to a smooth texture before adding other ingredients.
Add the milk, truffle salt, pepper and whip thoroughly.
When ready to serve, add optional prepared black truffle butter on top for presentation and extra truffle decadence.