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 White Truffle 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 garlic-cream-butter mixture, grated Asiago and truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Serves 4 - 8

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