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POTATOES: Asiago & White Truffle Mashed Potatoes

Side Dishes


  • 6 pounds Yukon Gold potatoes, unpeeled
  • 1 stick (8oz.) unsalted butter
  • 2 medium cloves garlic
  • 1 cup half & half
  • 1 tablespoon White Truffle Pure Olive Oil
  • 1 cup grated Asiago Cheese
  • sea salt & fresh cracked black pepper to taste
  • Optional:  finely minced, fresh chopped flat leaf parsley for garnish


  1. 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.
  2. Heat the half-and-half, butter and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
  3. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and White Truffle Oil.  Stir to combine.
  4. Let stand for 5 minutes so that mixture thickens and then serve.