1 1/2 pounds fresh potatoes
1/2 cup milk
1 oz black truffles, chopped
2 tablespoons european butter (cold and diced)
1/4 chives, sliced
Line a baking tray with kosher salt, place whole washed potatoes with skin intact on top of the salt and roast at 350°F 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 1/2 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.
