Directions:

Clean your red potatoes well. I like to use a my kitchen cleaning brush that is only designated for scrubbing/cleaning my foods.

Next, remove all of your bruised areas and spuds from your potatoes (I use a peeler for this task in order to make it easier for myself, and to prevent cutting off too much of the potato).

Then, cut the potatoes in quarters (this helps to decrease my cooking time when boiling the potatoes).

Boil your potatoes in a large pot of boiling water for 25 to 30 minutes (or until the potatoes are tender).

Once your potatoes are cooked, remove from heat, and start working on your seasonings for the potatoes.

In a medium sauce pan, add your add your butter. Melt the butter on medium heat. Then, add your garlic to the melted butter and cook the garlic for about one minute.

Then add your milk, heavy cream to the garlic butter mixture. Just cook for about one minute. Now drain the water from your cooked potatoes.

After draining the water from your cooked potatoes, add your sauce mixture, truffle salt, pepper, and truffle oil to the potatoes.

Then, mash the potatoes with a potato masher to desired consistency.

And wallah! You now have mashed potatoes with a kick!