Aligote on Toast

Chef David Bouley makes cheesy mashed potatoes drizzled with white truffle oil.

Ingredients

1 pound Yukon Gold or other all-purpose potatoes, peeled and cut into large chunks
Coarse salt and freshly ground black pepper
1/2 cup milk, warmed
4 tablespoons unsalted butter
2 ounces Langres cheese
2 ounces Monte Enebro cheese
White truffle oil, for serving
Toasted baguette slices, for serving

Place potatoes in a large saucepan and add enough water to cover; generously salt water and bring to a boil, adjusting the heat so that the water is bubbling, but not too rapidly. Cook until potatoes are tender, about 20 minutes.
Drain and mash or pass potatoes through a ricer into saucepan. Place over low heat and add milk; stir to combine. Add butter and stir until melted. Beat with a wooden spoon until stringy.
Remove from heat and stir in cheeses until melted; season with salt and pepper. Transfer to a bowl and drizzle with truffle oil. Serve with toasts.