|4||Yukon Gold potatoes (about 2 lb)|
|1 tablespoon||Unsalted butter|
|½ cup||Hot milk, or more as needed|
|Freshly ground pepper|
|1 teaspoon||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 ½ t of the truffle oil into the potatoes. After dishing out potatoes, make a little well in each serving and drizzle
¼ t oil on top.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
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