Asiago & White Truffle Mashed Potatoes

Asiago & White Truffle Mashed Potatoes
 
 
Ingredients
  • 6 pounds Yukon Gold potatoes, unpeeled
  • 1 stick (8oz.) unsalted butter
  • 2 medium cloves garlic
  • 1 cup half & half
  • 1 tablespoon Sunny Olive 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
Instructions
  1. 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.

 

sunny olive extra virgin olive oil, aged balsamic vinegar

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