- 2 pounds Yukon Gold potatoes
- 1 cup half-and-half
- 1/4 cup butter
- 1/4 cup olive oil
- 1 tablespoon black truffle oil
- 1 teaspoon black truffles optional
- Cut potatoes into large dice.
- Cook in a large pot of boiling, salted water until very tender, about 20 minutes.
- Drain and return potatoes to pot. Stir over medium heat until excess moisture evaporates, about 1 minute.
- Remove from heat and add remaining ingredients. Mash until smooth and season to taste.