For the Potatoes

• 2 lbs Yukon potatoes, peeled & rough chopped
• ½ lb unsalted butter
• 1½ cups heavy cream
• white pepper to taste
• kosher salt
• 2 tbsp truffle butter
• 2 tbsp mixed herbs (tarragon, celery leaf & dill)

For the Truffle Butter

• 2 tbsp unsalted butter, softened
• 1-2 drops white truffle oil
• pinch of salt

Special Equipment

• fine mesh strainer

Make Truffle Butter

1. Combine 2 tbsp butter with 1-2 drops truffle oil or to taste
2. Add salt to taste

Prepare Potatoes

1. In a stainless steel pot, bring peeled Yukon potatoes in salted water to a boil; reduce to a hard simmer. Cook potatoes until fork tender (about 30-40 minutes)
2. Strain potatoes in a colander and let sit steaming out for approximately 5-7 minutes
3. Put potatoes through a rice mill on fine setting
4. Scald heavy cream
5. Gently fold in unsalted butter and heavy cream until incorporated and silky
6. Season with salt and pepper
7. Put through a fine mesh strainer to make even more creamy and smooth
8. Garnish with truffle butter and a mixture of chopped tarragon, celery leaf and dill (or herbs of choice)