Mashed Potatoes with Black Truffles

Makes 4 to 6 servings

Ingredients:

1 1/2 pounds potatoes (Yukon gold or russet)
1/2 cup milk
6 tablespoons butter
salt and ground pepper to taste
sliced black summer truffles packed in olive oil

Preparation:

Peel and quarter the potatoes. Place in a heavy-bottomed pot and fill
the pot half way with cold water. Cover the pot and bring to a boil
over high heat. Reduce the heat and simmer for approximately 30
minutes or until the potatoes can be easily pierced with a fork.

Drain the potatoes and reserve the liquid. Mash the potatoes with a
hand masher or ricer.

Heat the milk in a saucepan over a low heat and melt the butter into
the milk. Drain the sliced black truffle and reserve the oil. Chop the
truffles and add them to the milk and butter mixture.

Slowly stir the milk, butter and truffle mixture into the mashed
potatoes and season with salt and pepper to taste. If more liquid is
needed add the reserved liquid from the boiled potatoes until they
reach the desired consistency.

For a richer truffle flavor drizzle a little of the reserved truffle
oil over the potatoes before serving.