In a large pot of salted water, boil
until fork-tender, about 20 minutes.
Once potatoes are fork-tender, drain all water from the pot. Add in
Oat Milk (1 cup)
Butter (2 Tbsp)
White Truffle Oil (2 Tbsp)
Sea Salt (1 tsp)
Using an electric hand mixer on medium speed, begin to whip potatoes for about 1-2 minutes, fully incorporating each ingredient.
Once everything is fully incorporated, add in
Fresh Parsley (1/4 cup)
Grated Parmesan Cheese (1/4 cup)
, continuing to beat potatoes on medium speed until smooth.