- Fill a large pot with water, and heat over high until boiling.
- While the water is coming to a boil, chop the potatoes into 1″ cubes. I like to leave the skins on, but feel free to peel the potatoes if you prefer no skins.
- When the water is boiling, add the potatoes to the water and continue to boil for 15-20 minutes, until the potatoes are tender and a fork is easily inserted and removed from the potato.
- Drain the potatoes in a colander, then return the potatoes back to the pot. Turn off the heat. Add 1.5 cups chicken stock, and start mashing with a potato masher. You want the potatoes to become smooth and velvety. Continue adding chicken stock until the potatoes are smooth with no lumps. It usually takes me the whole 2 cups chicken stock, but it will depend on your potatoes.
- Add in the truffle oil, garlic powder, then salt and pepper to taste.
- Serve warm. Leftovers will keep in an airtight container in the fridge for 5 days.