Procedimento:

Place a layer of sea salt on a baking tray and display all the potatoes. Bake for 1h at 360ºF.  With this technique you can choose whatever potatoes you want since the salt will take the water out of the potatoes. 

Peel the potatoes when they are still hot and sift through to have soft and silky potatoes. If you want you can sift them 2 times. Place the milk on the heat and infuse the herbs you prefer. I used bay leaves, thyme, sage and rosemary. Pour a little bit of milk in the potatoes just to make them softer. 

Start adding the butter trying to incorporate as much air as possible, putting and removing the pan from the heat continously. 

Once you reach the perfect texture that you like you can season the mashed potatoes. Salt, nutmeg and the king: the black truffle. This is optional but if you want to turn it special for your thanksgiving, that’s a good choice. 

Serve with more black truffle on top.