Puree de Pommes de Terre a la Truffe

• 1 pound Yukon gold or other baking potatoes, scrubbed clean
• 1 tablespoon coarse sea salt
• 13 cup milk
• 4 ounces (1 stick) unsalted butter, diced
• 1/2 cup canned black truffle juice
• 2 tablespoons (about 13 ounce) finely chopped black truffles
• Fine sea salt and freshly ground black pepper

1. Combine the potatoes and coarse salt in a large saucepan, and add enough cold water to cover by 1 inch.
2. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife.
3. Drain and let stand until just cool enough to handle.
4. Peel the potatoes and pass them through a mill; this will yield about 2 cups of potatoes.
5. In a medium saucepan over low heat, warm the milk and 2 tablespoons of the butter until the butter has melted.
6. Raise the heat to medium-low and stir in the potatoes, 1/4 cup of the truffle juice and 3 tablespoons of the remaining butter.
7. Stir with a whisk until smooth.
8. Add the remaining 1/4 cup truffle juice, the remaining 3 tablespoons butter and the chopped truffles.
9. Season to taste with salt and pepper, and keep stirring until smooth.
10. To keep warm for up to 30 minutes, dot with a little butter to keep a skin from forming, place a piece of plastic wrap directly on the surface, and keep the pan in a larger pan of slowly simmering water until ready to serve.

gold, salt, milk, unsalted butter, canned black truffle juice, black truffles, salt

Taken from cooking.nytimes.com/recipes/11274 (may not work)