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Blog - Potatoes

Asiago & White Truffle Mashed Potatoes

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  • 6 pounds Yukon Gold potatoes, unpeeled
  • 1 stick (8oz.) unsalted butter
  • 2 medium cloves garlic
  • 1 cup half & half
  • 1 tablespoon 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 and then serve.

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