Ingredients:

• 2 pounds (about 4 large) russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup red onion, finely chopped
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup whole milk or half-and-half
• Salt and black pepper to taste
• Chopped fresh chives or parsley for garnish (optional)

Instructions:

1. Place the peeled and cubed Yukon Gold potatoes in a large pot of cold, salted water.
2. Bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 15-20 minutes, or until they are tender and easily pierced with a fork.
3. In a small saucepan, heat the heavy cream and unsalted butter over low heat until the butter is melted. Keep the mixture warm.
4. Using a potato masher or a ricer, mash the cooked Yukon Gold potatoes until they are smooth and free of lumps.
5. Drizzle in the truffle oil and add the grated Parmesan cheese to the potatoes. Mix until the truffle oil and cheese are fully incorporated and the mashed potatoes are rich and aromatic.
6. Season the mashed potatoes with salt and white pepper to taste. White pepper adds a milder flavor while maintaining the elegant appearance of the potatoes. Adjust the seasoning as needed.
7. If desired, garnish the gourmet mashed potatoes with chopped fresh chives for added flavor and a touch of green.
8. Transfer the creamy and indulgent mashed potatoes to a serving dish and serve them hot. Enjoy!