TRUFFLED MASHED POTATOES-MART
Regi Dean's Recipes 08/22/99
Potatoes
Martha Stewart Living
{*****}
-2 lb)	
before serving, whisk 1/2 t of	3. Just
Hot milk, or more as needed	1/2 c
Unsalted butter	1 tb
White-truffle oil	1 ts
Yukon Gold potatoes (about	4
{**********}
 2 Servings
Salt
Freshly ground pepper
1. Place whole unpeeled potatoes in a saucepan of cold water. Add
salt and bring to a boil. Reduce heat and simmer until tender when
pierced with the tip of a small knife, about 40 minutes. Drain.
2. When cool enough to handle, peel potatoes and put through a ricer
or food mill on the finest blade. Beat in butter with a wooden spoon.
Beat in hot milk little by little until a smooth, creamy consistency
is achieved. Season to taste with salt and pepper. (If making ahead
of time, keep in a heatproof bowl, covered with aluminum foil, set
over a pot of hot water. When ready to serve, reheat over simmering
water. You may need to add additional hot milk to thin.)
potatoes. After dishing out potatoes, make a little well in each
serving and drizzle
1/4 t  oil on top.
Martha Stewart Living/Feb. & March/94