Ingredients
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6 pounds Yukon Gold Potatoes, unpeeled
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1 stick (8oz.) unsalted Butter
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2 medium cloves Garlic
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1 cup Half & Half
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1 tbsp. White Truffle Olive Oil
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1 cup grated Asiago Cheese
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Sea Salt & 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 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 minced garlic, cream, and butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.