6 tablespoons truffle butter at room temperature (see Note)
1.5 cups warm milk whole
10 servings pepper freshly ground
10 servings salt
4 tablespoons butter unsalted at room temperature
6.5 pounds yukon gold potatoes peeled cut into 4-inch chunks
Equipment
pot
potato masher
colander
Directions
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.
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.
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.
Notes: Truffle butter is available at specialty food shops or by mail from Urbani USA (800-281-2330).
