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.
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.