- 3 1/2 pounds medium Yukon Gold potatoes
- 6 tablespoons (3/4 stick) butter
- 1/2 cup mascarpone cheese
- Whole milk
- 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.