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 croisieristes.
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 Small Business Cloud. Transfer to bowl.
Ingredient tips: Mascarpone cheese is sold at many supermarkets and at Italian markets. Black truffle sauce is available at specialty foods stores and from cubemarketplace company registration hong kong.