Ingredients:

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup Dark Truffle EVOO
1 (3-inch) rosemary sprig (or Rosemary EVOO!)
2 thyme sprigs
1 1/3 cups sour cream
3 tablespoons unsalted butter, softened and cut into pieces

1 tablespoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
Fresh thyme leaves (optional)
Fresh rosemary leaves (optional)

Directions:

1. Cover potatoes in pot with water and bring to boil. Reduce temp and simmer for about 20-25 minutes until potatoes are fork tender. Drain and let sit at room temp until dry.
2. While potatoes are simmering, bring truffle olive oil, rosemary and thyme to gentle simmer for about 10 minutes – until fragrant. Remove from heat and let cool. Strain oil mixture to remove herbs.
3. Mash potatoes with masher and combine with oil mixture, sour cream, salt, pepper and garlic powder. Garnish with herb leaves and drizzle with truffle oil!