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Asiago & White Truffle Mashed Potatoes



6 pounds potatoes, unpeeled
3/4 cup of Butter Olive Oil or (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.