Slice the potatoes into ¼” thick slices. Place in a large stock pot and cover with water. Allow the water to come to a boil and cook the potatoes for 12 minutes, do not overcook, or the potatoes could produce a glue like finished product. Drain the liquid off of the potatoes.
With a potato masher, smash the dry potatoes without adding any other liquid or seasoning.
Once the potatoes are mashed, add the black truffle olive oil, milk, Parmesan Asiago dipper, and black truffle sea salt. Mix to combine and taste for seasoning, adding more salt or fresh ground black pepper as necessary. Enjoy!