Asiago and White Truffle Mashed Potatoes

  • 6 pounds Yukon Gold potatoes, unpeeled
  • 1 stick (8oz.) unsalted butter
  • 2 medium cloves garlic
  • 1 cup half and half
  • 1 tablespoon Bella Nonnas Italian 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
Cooking 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 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.

Cooking Time : 20-30 min
Servings : 6-8

Leave a comment