- 3 1/2 pounds medium Yukon Gold potatoes
- 6 tablespoons (3/4 stick) butter
- 1/2 cup mascarpone cheese
- 2 teaspoons black truffle sauce or truffle oil
Cook potatoes in pot of boiling salted water until tender, about 25 minutes. Drain, cool slightly, and peel potatoes. Return warm potatoes to same pot. Add butter and mascarpone cheese; mash until smooth. Mix in enough milk to thin to desired consistency. Mix in truffle sauce; season with salt and pepper. Transfer to bowl.