INGREDIENTS
8 baking potatoes
kosher salt + black pepper
1/2 cup milk
2 tablespoon butter
handful fresh chives
1 truffle or 2 tablespoons truffle paste
DIRECTIONS
Line a baking tray with kosher salt, place whole washed potatoes with skin intact on top of the salt and roast at 350 degrees until tender enough for a small paring knife to enter and release with ease, about 30 minutes. Remove from oven and peel the skin revealing the interior of the potato, pass through a food mill. In a medium sauce-pan heat ½ cup milk, add the potatoes. Using a rubber spatula emulsify with 2 tablespoons of butter at a time until all the cold butter is combined, finish by adding the chopped truffles and chives, salt and pepper to taste.
