4 lbs. yukon gold potatoes, peeled and cut into quarters
2 cups milk
4 tbsp. butter
1 tbsp. truffle oil, white or black
Salt and pepper
Put potatoes into a large pot with cold water, add a generous amount of salt and cover. Bring to a boil over medium-high heat.
Cook potatoes until tender when pierced with a fork.
Drain potatoes and place back in large pot. Smash potatoes to desired consistency. Stir in the milk, butter and truffle oil until well combined. Salt and Pepper to taste.
Transfer to serving dish and serve.
To purchase the truffle oil used in this recipe, visit our online store!