6 lbs. Yukon Gold potatoes, unpeeled
1 stick (8 oz) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tbsp Delizia 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
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 then serve.
Makes 4-6 servings