2 lb. Yukon Gold potatoes 1/4 cup heavy cream, warmed 3 tablespoons unsalted butter, softened 1 tablespoon Bella Sol Italian White Truffle Oil Sea salt & freshly ground black pepper, to taste
Peel the potatoes (if desired), cut into quarters and place in a large pot. Cover with cold salted water and bring to a boil. Then, reduce heat and cook under simmering heat until potatoes are fork-tender.
Drain potatoes and place back in pot. Let dry for at least 5 minutes.
Add warmed cream and butter until desired consistency. Add more butter and cream, if necessary.