Asiago & White Truffle Mashed Potatoes
The white truffle oil and asiago cheese take these mashed potatoes to a whole new level!
Ingredients
- 6 pounds Yukon Gold potatoes unpeeled
- 8 ounces unsalted butter
- 2 cloves medium garlic
- 1 cup half and half
- 1 Tbsp . Tastealotta White Truffle Oil
- 1 cup Asiago cheese grated
- Sea salt and freshly cracked black pepper to taste
- Freshly chopped flat leaf parsley for garnish optional
Instructions
-
Dice potatoes, ensuring that the pieces are similar in size.
-
Place diced potatoes in a large saucepan, cover with hot water and add salt to taste.
-
Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
-
Cook until potatoes are fork tender.
-
While the potatoes are cooking, heat the half and half, butter and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
-
Remove the potatoes from the heat and drain.
-
Mash the potatoes and add the half and half mixture, grated Asiago cheese and truffle oil.
-
Stir to combine.
-
Let stand 5 minutes to allow the mixture to thicken.
-
Serve hot.