- 1 Pound Idaho potatoes, peeled and cut into chunks
- 4 Ounces milk
- 4 Tablespoons black truffle butter
- 2 Tablespoons crème fraîche, optional
Place the potatoes in a medium pot and cover with water by 1 inch. Add 1 tablespoon salt and bring the mixture to a simmer. Cook the potatoes at a simmer for approximately 15 minutes or until very tender.
Pour the cooked potatoes through a strainer and leave to drain 5 minutes. While the potatoes drain, warm the milk.
Transfer the potatoes to a bowl. Whip with an electric mixer while gradually adding the warmed milk. Whip in the butter and crème fraîche if using. Season to taste with salt and pepper.