Loading... Please wait...

Blog - Truffle Oil

Asiago & White Truffle Mashed Potatoes

Posted by


  • 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.

Mushroom Grilled Cheese - Yes Please!

1 tablespoon butter (or butter olive oil)1 tablespoon extra virgin olive oil1 small onion, sliced8 ounces cremini mushrooms, sliced2 cloves garlic, chopped1 teaspoon thyme, chopped1/4 cup white wine or brothsalt and pepper to taste1 tablespoon parsley, chopped1/2 teaspoon white truffle oil1 cup fontina or gruyere, shredded1/4 cup parmigiano reggiano, grated4 slices breadMelt the butter and heat the olive oil in a pan over medium heat. Add the onion and [...]

Read More »

Truffled Soft Scrambled Eggs

5 large eggs1 pinch (about 1/2 teaspoon) Black Truffle Sea Salt1 tablespoon unsalted butter1/2 teaspoon White Truffle Oil or Black Truffle Oil2 tablespoons crème fraiche2 chives, thinly slicedFresh ground white pepper to taste Whisk the eggs until frothy; add the pinch of truffle salt. Melt the butter in a non-stick skillet over very low heat. When [...]

Read More »

Truffled Butternut Squash Trottole & Cheese

Ingredients 2 cups butternut squash peeled, cubed in 1" pieces1 pound dry Trottole or Macaroni pasta2 cups shredded guyere2 cups shredded white cheddar1/2 cup Pecorino Romano cheese3 cups milk1 cup heavy cream1/2 cup AP flour1+ 4 tablespoons Garlic Infused Olive Oil1 tablespoon Truffle Infused Olive Oil1 large shallot finely minced2 teaspoons saltfresh ground pepper [...]

Read More »

Truffled Wild Mushroom Risotto & Arancini in Baby Arugula Pesto

They say you can't fry with extra virgin olive oil. "They" say "it's unhealthy" and that it burns creating toxic byproducts. Some folks say, for instance, that "one should only use extra virgin olive oil for finishing and cold applications, and use cheaper, refined olive oil or other types of vegetable oils to fry [...]

Read More »

Chipotle & Pineapple Grill Marinade, Harissa Aioli, & Truffled Butternut Squash Arancini

Olive oil and balsamic are all over this plate, yet hidden from plain sight. The grass fed N.Y. steak for instance was marinated with a bright and delicious combination of Chipotle infused olive oil and Pineapple white balsamic vinegar with a little cracked pepper and sea salt. The aioli on the asparagus is [...]

Read More »

Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Polenta 4 cups vegetable or chicken stock, preferably homemade1 cup dried polenta1/3 cup freshly grated Pecorino Romano2 tablespoons Extra Virgin Olive OilSalt & freshly ground pepper to taste Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat [...]

Read More »