Idaho Potato Commission

1-1/2 lb. Idaho® Russet potatoes, peeled, cut into 1" inch cubes
3 tablespoons Labne Greek yogurt cheese*
1 tablespoon butter
2 tablespoons truffle oil
1/2 cup low fat milk
1/2 teaspoon salt*
Crispy oyster mushroom bits:
4-5 ounces oyster mushrooms, chopped (1-1/2 cup)
1 tablespoon sunflower oil
1 tablespoon butter
*I don't add salt because of my husband's sodium restriction, but you certainly can.

Mashed potatoes

Place in a large saucepan with enough water to cover the potatoes. Heat over high heat until boiling. lower heat to medium high and boil for about 15 minutes until potatoes are easily pierced with a fork. Remove from heat. Drain, reserving 1/2 cup of the cooking liquid. Let cool.
Run potatoes through a potato ricer (best for really fluffy potatoes) or use a potato masher for a chunkier mash. Mix in the butter, truffle oil, Labne cheese and milk. Use reserved cooking liquid to thin if necessary - especially if potatoes will be in a warmer until serving.
While the potatoes are boiling, prepare the Crispy Mushroom Bits (recipe below).

Crispy Mushroom Bits

Heat oven to 450 degrees.
Line baking sheet with aluminum foil. Spread mushrooms on baking sheet, drizzle with oil/butter mixture, stir the mushrooms with a spoon to make sure they're evenly coated.
Bake for 5 minutes. Remove and stir. Return to oven to bake for a minute or two more until crispy brown. Watch carefully.
Serve the mashed potatoes warm with crispy oyster mushroom bits sprinkled on top.