• Iberia Minced Garlic with Extra Virgin Olive Oil
• Iberia Extra Virgin Olive Oil Flavored with White Truffle
• 2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• ½ cup whole milk (warm)
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional garnish: chopped parsley, chives, or a drizzle of extra truffle oil

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Cook the Potatoes
Place potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.

Infuse the Garlic Flavor
In a small pan, warm Iberia Minced Garlic with EVOO over low heat for 2–3 minutes until fragrant. Do not brown. Set aside.

Mash the Base
Return drained potatoes to the pot. Add butter and the warm garlic mixture. Mash until smooth.

Add Creaminess and Truffle
Gradually stir in warm milk to reach a creamy consistency. Drizzle in Iberia White Truffle Olive Oil, adjusting to taste.

Season and Serve
Season with salt and pepper. Garnish with herbs and a final drizzle of truffle oil for aroma.