Potato Silk with Truffle Oil

• 14 ounces (about 2 medium) Yukon Gold potatoes, peeled, cut into1/2-inch pieces
• 1 cup whole milk
• 2 tablespoons (1/4 stick) butter, room temperature
• 1/2 teaspoon white truffle oil*
• Ground white pepper

1. Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes.
2. Drain; return to saucepan.
3. Mash until smooth; transfer to processor.
4. Bring milk to simmer in heavy small saucepan.
5. Add hot milk, butter, and truffle oil to potatoes; blend until smooth.
6. Season with salt and white pepper.
7. (Can be made 4 hours ahead.
8. Cover and chill.
9. Stir over medium-low heat to rewarm.)
10. *Available at Italian markets, specialty foods stores, and some supermarkets.

potatoes, milk, butter, truffle oil, ground white pepper

Taken from www.epicurious.com/recipes/food/views/potato-silk-with-truffle-oil-107713 (may not work)