- 2 lbs. Yukon Gold potatoes, rinsed and scrubbed
- 1 cup of milk
- 3 sticks of butter, cut into cubes
- 2 tablespoons TartufLanghe Pecorino Romano Truffle Cream
- Kosher Salt or TartufLanghe Truffle Salt
Place whole potatoes in a single layer in a pot. Cover with two inches of water and bring to a boil. Add 1 tablespoon of salt and reduce heat to medium and let simmer until potatoes are easily pierced all the way through with a point of knife, about 30-45 minutes depending on the size of the potatoes. Remove cooked potatoes from the water and let cool.
When potatoes are cool enough to handle, use a paring knife to remove and discard the skins. Put the potatoes through a potato ricer or food mill into a mixing bowl and set aside.
In a small saucepan, heat milk, then add Truffle Cream. Whisk in butter, a few pieces at a time, until fully incorporated. Add milk mixture to potatoes and mix well using a wooden spoon or rubber spatula. Season to taste with additional salt.
If not serving right away, cover with foil and reserve over a pot of simmering water or in a low oven.