3 pounds red-skinned potatoes, cut into 2-inch pieces
1 1/2 cups light cream
6 tablespoons butter
2 garlic cloves, minced (1 tablespoon)
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons truffle oil
Cook potatoes until tender, and drain. Mash potatoes with other ingredients. Serve warm.
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