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Yields8 Servings
 6 lbs Yukon Gold Potato, unpeeled
 1 stick Unsalted Butter
 1 cup Half and Half
 2 cloves Garlic, smashed
 1 tbsp VSOP White Truffle Oil
 1 cup Asiago Cheese, grated
 Fine Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
  Fresh Italian Parsley, chopped
1

Step 1Dice 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.

2

Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

3

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. Garnish with the chopped parsley and then serve.

Ingredients

 6 lbs Yukon Gold Potato, unpeeled
 1 stick Unsalted Butter
 1 cup Half and Half
 2 cloves Garlic, smashed
 1 tbsp VSOP White Truffle Oil
 1 cup Asiago Cheese, grated
 Fine Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
  Fresh Italian Parsley, chopped

Directions

1

Step 1Dice 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.

2

Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

3

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. Garnish with the chopped parsley and then serve.

Asiago & White Truffle Mashed Potatoes