Truffle Olive Oil Infused Mashed Potatoes 

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch-thick slices
1/2 cup TTOV's Butter Olive Oil
3 Tablespoons TTOV's White Truffle Oil
1 (3-inch) rosemary sprig
2 thyme sprigs
1 1/3 cups plain 2% reduced-fat Greek yogurt
2 teaspoons kosher salt
1/2 teaspoon finely ground black pepper
Coarsely ground black pepper
Fresh thyme leaves
Fresh rosemary leaves

Step 1
Place potatoes in a Dutch oven, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer, uncovered, until potatoes are fork-tender, 20 to 25 minutes. Drain and let stand at room temperature until potatoes look dry and chalky, about 10 minutes. Return potatoes to Dutch oven.

Step 2
While potatoes simmer, bring olive oil, rosemary, and thyme to a gentle simmer in a saucepan over low. Cook, stirring once, until mixture is fragrant and herbs have darkened, about 10 minutes. Remove from heat, and cool 10 minutes. Using a rubber spatula, press oil mixture through a fine wire-mesh strainer into a small bowl. Discard rosemary and thyme.

Step 3
Mash potatoes with a potato masher until all large chunks are broken down and potatoes are fluffy. Stir in herb-infused oil, yogurt, salt, and finely ground pepper until blended. Garnish with coarsely ground pepper and herb leaves and drizzle with truffle oil.