In a large stockpot, place the potatoes covered with cold water and a generous pinch of salt. Bring to a simmer and cook at a simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot. Mash until mostly smooth
Quickly fold in the cream, truffle oil, sour cream, cream cheese, butter and salt.
Garnish with chives to serve.