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Asiago & White Truffle Mashed Potatoes

6 pounds Yukon Gold potatoes, unpeeled

1 stick butter

2 medium cloves garlic

1 cup half & half

1 tablespoon white truffle oil

1 cup grated Asiago cheese

Sea salt and fresh cracked pepper to taste

Optional: Finely minced 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 hot water.  Bring to a boil over medium-high heat and then reduce the heat to maintain a rolling boil.  Cook until potatoes are tender throughout when poked with a fork.  Heat the half and half, butter and garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Remove the potatoes from heat and drain the water.  Mash and add the garlic-cream-butter mixture, grated Asiago cheese and truffle oil.  Stir to combine.  Let stand for 5 minutes to allow the mixture to thicken, then serve.