Ingredients

• 2 pounds Yukon gold, cut into 1½" chunks
• 4 to 6 garlic cloves, smashed
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 cup cream, warmed
• 6 tablespoons unsalted butter
• Black or White Truffle oil to taste
• sea salt and fresh ground pepper to taste

Procedure

1. In a large saucepan, cover potatoes, with heavily salted water and simmer over medium heat until fork-tender, about 20 minutes. Drain thoroughly and return to pan.
2. Set the pan over medium heat and add the cream, garlic cloves, bay leaf, thyme sprigs and rosemary sprigs and butter. Allow cream mixture to simmer for 20 minutes. Strain mixture and set aside. Do not allow mixture to completely cool.
3. Mash potatoes with an old-fashioned potato masher or large fork, adding the warm cream mixture a little at a time until you reached your desired consistency. Drizzle potatoes with truffle starting with a tablespoon. Mix and taste, if you desire a stronger truffle taste add a teaspoon at time tasting as you go. Remember truffle oil is very an intense, so go slow. Season potatoes with salt & pepper to taste. Transfer to serving dish and serve.