Asiago & Truffle Mashed Potatoes

6 Pounds Yukon Gold Potatoes, Unpeeled

1 Stick (8 Ounces) Unsalted Butter

2 Medium Cloves Garlic

1 Cup Half & Half

1 Tablespoon Midtown Olive Oil 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 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 mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Print This Recipe