Asiago and White Truffle Mashed Potatoes

Asiago and White Truffle Mashed Potatoes
Print Recipe
Asiago and White Truffle Mashed Potatoes
Print Recipe
Prep Time Cook Time Passive Time
5minutes 20minutes 5minutes
Prep Time
5minutes
Cook Time Passive Time
20minutes 5minutes
Ingredients
  • 6 lbs yukon gold potatoes washed, unpeeled
  • 8 oz unsalted butter
  • 2 cloves garlic
  • 1 cup half and half cream
  • 1 tbsp Frescolio White Truffle EVOO
  • 1 cup asiago cheese grated
  • salt to taste
  • pepper to taste
  • fresh parsley as garnish optional
Servings:
Units:
Ingredients
  • 6 lbs yukon gold potatoes washed, unpeeled
  • 8 oz unsalted butter
  • 2 cloves garlic
  • 1 cup half and half cream
  • 1 tbsp Frescolio White Truffle EVOO
  • 1 cup asiago cheese grated
  • salt to taste
  • pepper to taste
  • fresh parsley as garnish optional
Servings:
Units:
Instructions
  1. Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add salt, and cover with hot water.
  2. 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.
  3. Heat the cream, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
  4. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated asiago and Truffle EVOO. Stir to combine.
  5. Let stand for 5 minutes so that mixture thickens and then serve.
Recipe Notes

This recipe uses Frescolio's White Truffle EVOO. You could also try any of the following EVOOs for a different taste: