Potato Silk With Truffle Oil - cooking recipe

Ingredients

14 ounces about 2 medium yukon gold potatoes, peeled, cut into1/2-inch pieces
1 cup whole milk, heated
4 tablespoons butter, room temperature
1/2 teaspoon white truffle oil (or more to taste)
salt
white pepper

Preparation

Cover potatoes in cold, salted water in medium saucepan set over medium heat and gently cook potatoes until tender, about 15 minutes.
Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.
Add hot milk, butter, and truffle oil to potatoes; blend until smooth. DO NOT OVER BLEND or the consistency will be gummy.
Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.).