Ingredients:
- 6 pounds Yukon Gold potatoes, unpeeled
- 1 stick (8oz.) unsalted butter
- 2 Tbsp Teaoli Garlic EVOO
- 1 cup half & half
- 1 tablespoon Teaoli White Truffle Oil
- 1 cup grated Asiago Cheese
- Salt and 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 when poked with a fork. Heat the half-and-half, butter and the Garlic EVOO 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 the mixture thickens and then serve.
