Asiago & White Truffle Oil Mashed Potatoes


  • 6 pounds Yukon Gold Potatoes, unpeeled

  • 1 stick (8oz.) unsalted Butter 

  • 2 medium cloves Garlic

  • 1 cup Half & Half

  • 1 tbsp. White Truffle Olive 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 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.

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shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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