Truffle Mashed Potatoes

• 3 pounds Yellow Gold Potatoes
• 8 ounces, weight Cream Cheese
• 4 Tablespoons Butter
• 1/2 cups Milk
• 8 ounces, weight White Mushrooms
• 2 Tablespoons Vegetable Oil
• 1 teaspoon Garlic Powder
• 1/4 cups Truffle Oil Or Truffle Infused Olive Oil Plus Extra For Serving
• 1 Tablespoon Fresh Chives, Chopped

1. Peel potatoes and cut into chunks. Bring a pot of water to a boil and add the potatoes. Boil potatoes over high heat until a fork slides out easily when inserted (this will take 10-20 minutes depending on the size of the potato chunks). Drain and place in a mixing bowl.
2. With an electric hand mixer, mix in cream cheese, butter and milk. Mix until whipped and well blended. Cover and place bowl in a warm place to keep warm.
3. Slice and dice mushrooms into 1/4 inch pieces. Place vegetable oil in a small saute pan over medium heat. Once oil is heated add mushrooms and cook until browned (about 5 minutes). Add garlic powder to mushrooms and combine. Pour mushroom mixture over potatoes and mix well.
4. Add truffle oil and mix it into the potatoes. Place in a serving dish, sprinkle with chives and drizzle extra truffle oil on top. Enjoy!

potatoes, weight cream cheese, butter, milk, weight white mushrooms, vegetable oil, garlic, ubc, fresh chives

Taken from tastykitchen.com/recipes/sidedishes/truffle-mashed-potatoes/ (may not work)