4 lbs white potatoes, peeled, cut into 1-inch pieces
1 Cup half and half
1/4 Cup (1/2 stick) butter
1/4 Cup Olive Oil
2 tsp Black Truffle Salt
1 tsp Black Truffle Oil
Minced truffles, if you have them (this is extra-decadent)
Cook potatoes in large pot of lightly salted boiling water until very tender, about 20 minutes. Drain. Return potatoes to still-warm pot. Stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
Add half and half, butter, olive oil, salt and truffle oil. Mash with a potato-masher until smooth. Season to taste with salt and pepper. Stir in chopped truffles, if desired. Transfer to bowl and serve.