Cut your potatoes in half and put them in a saucepan with just enough water to cover them. Set the heat on medium high and bring the potatoes to a slow boil. When they are boiling, turn it down to medium so they donít cook too fast and get mushy. The potatoes should now take about 15 minutes to cook through. At the 10 minute point start to test them with a sharp knife. You want them soft but not mushy or falling apart.
Take off the heat and drain them thoroughly using a colander. You do not want water left in the pan.
Put the potatoes in a large bowl. Now, my favorite part is to smash them using a fork. I want them smashed but not mashed. I still want some loose lumps. Half way through the smashing I add my butter. Admittedly this is a fair amount of butter. The potatoes almost turn yellow. Add your salt and pepper. Stir.
When fully smashed, fold in the drizzled white truffle oil. Yum, yum, double yum. (If you canít get white truffle oil, olive oil can be substituted but it will be a far cry better with the olive oil. Trust me).
Enjoy. Cheers! Zola