Truffle and Chive Mashed Potatoes

Ease of preparation rating: Easy.
Yield: 6-8 servings.

Ingredients:

10 large yellow fleshed potatoes, peeled
1/3 cup (80ml) heavy cream, warm
¼ cup (60ml) butter, warm
¼ cup (60ml) chives, chopped
2 tablespoons (30ml) white truffle oil
Salt and pepper, to taste

Method:

Fill a large stock pot with water and potatoes, and bring to a boil over high heat. Cook until potatoes are fork tender, then strain and return to pot.
Using an egg beater, mash potatoes until smooth.
Add butter and cream, and keep mashing until smooth.
Finally, add salt, pepper, truffle oil and chives, and mix one last time.
Transfer to a serving bowl, and serve hot.