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Golden Mashed Potatoes with Truffle Butter

Yield 10


  • 6 1/2 pounds large Yukon Gold potatoes, peeled and cut into 4-inch chunks
  • Salt
  • 1 1/2 cups warm whole milk
  • 4 tablespoons unsalted butter, at room temperature
  • Freshly ground pepper
  • 6 tablespoons truffle butter, at room temperature (see Note)

How to Make It

  1. In a large pot, cover the potatoes with cold water and bring to a boil. Salt the water generously and boil the potatoes over moderately high heat until very tender, about 20 minutes.

  2. Drain the potatoes in a colander. Return them to the pot and shake the pot over moderately high heat until the potatoes are completely dry, about 1 minute. Remove from the heat.

  3. Using a potato masher, crush the potatoes in the pot. Add 3/4 cup of the milk and the unsalted butter and season with salt and pepper. Continue mashing until the potatoes are smooth. Add the remaining 3/4 cup of milk and the truffle butter to the potatoes and mash until thoroughly blended. Season again with salt and pepper and serve piping hot.

  4. Notes: Truffle butter is available at specialty food shops or by mail from Urbani USA (800-281-2330).