Truffled Mashed Potatoes-martha Stewart Livin



	Truffled Mashed Potatoes-martha Stewart Livin vegetables, potatoes, side 4 yukon gold potatoes (about 2 lb) 1 salt 1 tablespoon unsalted butter 1/2 cup hot milk, or more as needed 1 freshly ground pepper 1 teaspoon white-truffle oil 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.) 3. Just before serving, whisk 1/2 t of the truffle oil into the 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 Scanned & fixed by Di and Gary