Garlic Truffle Mashed Potatoes

This is not healthier eating, but it's the mashed potatoes I made tonight. It's all a bit estimated in terms of quantities, but close enough.

Wash, peel, and cut into cubes about 3 lbs of Yukon gold potatoes. Boil the potatoes and 8 peeled cloves of garlic in salted water for 30 minutes or so (or until very tender). Reserve 1/2 C. of potato-boiling water before straining. Drain potatoes and garlic, return to pot, and add 1/2 stick of butter (salted or not, whatever turns your crank), about 1/3 C. room temp half-and-half, 1/4 C. of reserved water, and mash the crap out of them. Then add about tsp. truffle oil, bit of fresh ground smoked peppercorn, and a pinch of salt. Add more half and half and reserve water as necessary.

If in season, add 1 C. chopped fresh oyster mushrooms.

enjoy.

Also, the Peruvian chicken recipe (via Cook's Illustrated) is one of THE best things we eat. We made it for Christmas dinner tonight (with the above mashed potatoes and steamed broccoli) and I was swearing it was so good. So frakking good.