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 Bella Oliva White Truffle Oil
  • 1 cup grated Asiago Cheese
  • Sea salt and fresh cracked black pepper to taste

Optional: finely minced, fresh chopped flat leaf parsley for garnish

Directions:

Dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with cold 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 garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain. 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.

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