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.