Asiago and Truffle Mashed Potatoes

Recipes, Sides

A classy classic!


6 pounds Yukon Gold potatoes, unpeeled
6 Tablespoons Olive Us Butter Olive Oil
2 medium cloves garlic
1 cup half & half
1 Tablespoon Olive Us White or Black 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 hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes are tender throughout when poked with a fork.  Heat the half-and-half, butter olive oil 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 off the water.  Mash and add the garlic-cream-butter oil 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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