Instructions: 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.

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