Ingredients
- 6 pounds Yukon Gold Potatoes unpeeled
- 8 oz unsalted butter
- 2 med garlic cloves
- 1 cup half & half
- 1 Tbsp White Truffle Oil
- 1 cup Asiago Cheese grated
- Sea Salt & Pepper to taste
- parsley finely minced for garnish
Servings:
Units:
Instructions
- 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 to maintain a rolling boil. Cook until potatoes are tender throughout when poked with 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!
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
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