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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 pounds russet or Yukon gold potatoes, peeled and cut into chunks 1 teaspoon coarse salt, plus more to taste 1/2 cup milk 2 to 4 tablespoons truffle butter 1/4 teaspoon freshly ground pepper

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds russet or Yukon gold potatoes, peeled and cut into chunks 1 teaspoon coarse salt, plus more to taste 1/2 cup milk 2 to 4 tablespoons truffle butter 1/4 teaspoon freshly ground pepper

Directions

Place potatoes in a medium stockpot, and cover with cold water. Add salt. Place over high heat, and bring to a boil. Reduce to simmer, and cook until tender when pierced with the tip of a knife, about 20 minutes. Drain well, then press through a ricer into a medium bowl.

While potatoes are cooking, place milk in a small saucepan over medium-high heat just until it comes to a simmer. Reduce heat to low, and keep warm.

Add milk, then truffle butter and pepper, to potatoes, stirring until butter is completely melted. Season with salt.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Truffled Mashed Potatoes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Truffled Mashed Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest