- 2 pounds Yukon Gold potatoes
- ¾ cup half-and-half
- ½ cup milk
- 8 tablespoons unsalted butter
- 3 ounces softened white truffle butter
- Kosher salt
- Large stock pot
- Small sauce pan
- Rubber spatula
- Food mill
Bring salted water to a boil in a large stock pot. Peel the potatoes and cut them into equal size pieces, about 1”. Place potatoes in boiling water and boil until fork tender. Pour potatoes into colander and let sit for 1 minute.
Heat the half-and-half, milk and unsalted butter in a small saucepan over medium-low heat until the butter melts into the milk. Be careful not to let the milk boil over. Off the heat, whisk in the truffle butter until melted. Using a food mill, mash the potatoes through the screen. Next, fold in truffle cream and ½ teaspoon of salt. Do not over mix the potatoes or they will become gummy. Season with kosher salt to taste if needed and enjoy.