Prepare the potatoes: Wash the 1kg (2.2 lb) of Yukon Gold potatoes thoroughly. You can peel them for a smoother texture or leave the skins on for a more rustic mash. Cut the potatoes into uniform 4cm (1.5 inch) cubes. This ensures they cook evenly.

Boil the potatoes: Place the cubed potatoes in a large pot. Cover them with cold water by about 2.5cm (1 inch). Add 1 teaspoon (5g) of salt to the water. Bring the water to a rolling boil over high heat, then reduce the heat to medium-high to maintain a steady simmer.

Infuse the cream: While the potatoes are boiling, gently warm the 240ml (1 cup) of heavy cream in a small saucepan over low heat. Add the 2 peeled garlic cloves and the remaining 0.5 teaspoon (2.5g) of salt. Let the cream simmer very gently for about 10-15 minutes, allowing the garlic to infuse its flavor. Do not let it boil. Remove from heat and discard the garlic cloves.

Cook the potatoes until tender: Continue to simmer the potatoes for approximately 15-20 minutes, or until they are fork-tender. You should be able to easily pierce a potato cube with a fork with little resistance.

Drain the potatoes thoroughly: Once tender, carefully drain the potatoes using a colander. Let them sit in the colander for at least 2-3 minutes to allow excess steam and moisture to escape. This is crucial for achieving a fluffy, non-watery mash.

Mash the potatoes: Return the drained potatoes to the warm, empty pot. Use a potato masher or a ricer to mash the potatoes until they are mostly smooth. Avoid over-mashing, especially if using a food processor, as this can release too much starch and make them gummy.

Incorporate butter and cream: Add the room temperature 125g (1/2 cup + 1 tbsp) of unsalted butter to the hot mashed potatoes. Stir until the butter is completely melted and incorporated. Gradually pour in the warm, garlic-infused cream, stirring continuously until the potatoes reach a silky, smooth consistency. Add the 1/2 teaspoon (2.5g) of black pepper.

Add truffle oil and season: Drizzle in the 2 tablespoons (30ml) of truffle oil and stir gently to combine. Taste the mashed potatoes and adjust seasoning with additional salt and pepper if needed. Remember, truffle oil has a strong flavor, so add it gradually.

Serve: Transfer the truffle-infused mashed potatoes to a serving dish. Garnish generously with the finely chopped fresh chives or parsley. Serve immediately as a luxurious side dish.