Asiago and White Truffle Mashed Potatoes Print Recipe We're really sorry... ...we don't currently have that one in stock Please add your email and we'll notify you when it's back Asiago and White Truffle Mashed Potatoes (Back to product) Home » Side Dishes Asiago and White Truffle Mashed PotatoesIngredients 6 pounds Yukon Gold potatoes, unpeeled 1 stick (8oz.) unsalted butter 2 medium cloves garlic 1 cup half & half 1 tablespoon Oli+Ve White Truffle Oil 1 cup grated Asiago Cheese Sea salt & freshly 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 garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
