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In a large pot, cover potatoes with 1 inch of water. Bring to a boil over high heat and add 1 tablespoon salt.
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Once to a boil, reduce heat to keep a mild boil and cook for 15-20 minutes or until potatoes have softened. Drain in a colander.
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While potatoes cook, warm milk in a saucepan, careful not to scald it.
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Set the ricer on the rim of a deep bowl and fill ricer halfway with potatoes. Slowly press the plunger until the potatoes are pressed through. Discard the potato skins after each use.
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When all potatoes have been riced, put the cubes of butter in the potatoes and stir gently with a spoon. Add the milk in to desired creamy consistency.
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If you are making truffled mashed potatoes, you will want to add the tablespoon of white truffle oil at the end.
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Stir to combine, serve immediately.