Asiago & White Truffled Mashed Potatoes

February 4, 2016


  • 6 pounds Yukon Gold potatoes, unpeeled

  • 1 stick (8oz) unsalted butter

  • 2 medium cloves garlic

  • 1 cup half & half

  • 1 cup grated Asiago Cheese

  • Sea salt & fresh cracked black pepper to taste

  • Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

  • 1 tablespoon White Truffle Oil 



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.


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