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Cut the potatoes in cubes. Add to a pot of boiling water along with the 1/8 cup of salt.
Boil for 20-25 minutes, until potatoes can be easily pierced with fork. Drain thoroughly.
Place back in the pot and mash (with a potato masher) in the butter, sour cream, butter, cream, truffle oil, truffle zest, ans salt. Be careful not to over mash or the potatoes will become gluey.