Passing the potatoes through a food mill gives a particularly light, tender texture, but simply mashing by hand also works just fine.
~ Kosher salt
|3||pounds||Yukon gold potatoes*|
|6||tablespoons||unsalted butter, softened|
|1||tablespoon||truffle oil, or more to taste**|
|~||freshly ground black pepper|
|*The secret to fluffy mashed potatoes is simple. Always use a drier potato like the Yukon Golds called for here, or Russets, as opposed to waxy ones.
**Find truffle oil in the gourmet section of fine groceries, specialty kitchen stores, or online at Amazon.com.
- Peel the potatoes and cut them into 2-inch chunks.
- Transfer to a large pot and cover with cold water.
- Add a handful of salt.
- Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 12 minutes.
- Drain the potatoes and pass them through a ricer or food mill into a large bowl.
NOTE: Do not use a beater or food processor or the potatoes will be gummy.
- Meanwhile, in a medium saucepan over low heat, warm the milk.
- Add 3/4 cup of the milk to the potatoes, along with the butter, parsley, and truffle oil; combine either by hand or with a mixer.
- Season with salt, pepper and additional truffle oil to taste.
- Adjust the consistency, if necessary, with the remaining warm milk.