Truffled Asiago Mashed Potatoes

March 29, 2014

There's nothing run-of-the-mill about these mashed potatoes that are taken to new heights with Della Terra White Truffle Oil and Asiago cheese.

• 6 pounds Yukon Gold potatoes, unpeeled
• ¼ cup Della Terra Butter Olive Oil
• 2 medium cloves garlic, minced
• 1 cup half & half
• 1 tablespoon Della Terra White Truffle Oil
• 1 cup grated Asiago Cheese 
• Sea salt & fresh cracked black pepper to taste
• Finely minced, fresh chopped flat leaf parsley (optional 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 half-and-half, Della Terra Butter Olive Oil and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Remove potatoes from heat and drain off water. Mash and add the garlic-cream-butter mixture, grated Asiago and Della Terra White Truffle Oil. Stir to combine.

Let stand for 5 minutes so that mixture thickens and serve garnished with flat-leaf parsley.

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