Print Friendly and PDF

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.