Truffled Mashed Potatoes

4 pounds Yukon Gold potatoes, peeled, cut into 2" pieces
1 tablespoonKosher salt
1,5 cupsWhole milk
3 sprigsThyme, optional
2Bay leaves, optional
¾ cupFabrique D�lices Truffle Butter


Place potatoes in a large pot and pour in cold water to cover by 1". Add kosher salt and bring to a boil. Reduce heat and simmer slowly until potatoes are very tender but not saturated or crumbly, 20�25 minutes. (Boiling will lead to waterlogged pieces.)

Drain potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead. Return potatoes to pot and set over low heat. Gently stir until dry, about 1 minute.

Pass hot potatoes through a ricer into a large bowl (if allowed to cool, the potatoes will become gummy).

Meanwhile, gently heat whole milk, (thyme and bay leaves, if desired), and Truffle Butter in a small saucepan over medium heat. Remove from heat.

Remove herbs from warm milk mixture; discard. Gradually add milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; season with salt and pepper.

Serve mashed potatoes with a dollop of truffle butter on top.

If you want to cook the potatoes ahead, make sure to reserve 1/2 cup of the potato cooking water before draining. Rice potatoes and return to the pot; stir in dairy, season, and cover. As serving time approaches, place the pot over low heat and add 1/4 cup of the cooking water, stirring, until the mixture is hot. Add the remaining 1/4 cup cooking water if needed.

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