Asiago & White Truffle Mashed Potatoes
Print Recipe
Asiago & White Truffle Mashed Potatoes
Print Recipe
Recipe Notes

6 pounds Yukon Gold potatoes, unpeeled
1 stick unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon Olive Gourmet White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsley for garnish

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender but not mushy.

Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil.

Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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