Instructions

1. hours before you will be eating, grate 2 of the truffles, using a microplane grater, into a small bowl. Add the softened butter and mix well with a fork. Cover with plastic wrap and let sit until you are ready to use, at least 3 hours.
2. Peel the potatoes and cut them in half. Place in a pot and cover with water. Add about 2 teaspoons of salt and bring to a boil. Cook until done, about 20 minutes or so.
3. Drain the potatoes, and place them back into the warm pot. Add the milk, and mash using your preferred method ( I use an old fashioned potato masher, but you can rice them if you want to).
4. Add the truffle butter, and mix well. Taste and adjust for salt.
5. Place in a bowl, and top with the rest of the truffles, thinly sliced.
6. Serve immediately.