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The Olive Bin

Asiago & White Truffle Mashed Potatoes

Ingredients (for 0 Person):

6 lb yukon gold potatoes, unpeeled 3/4 C of The Olive Bin's Butter Olive Oil 2 medium cloves garlic 1 C half-and-half cream 1 T of The Olive Bin's White Truffle Oil 1 C grated asiago cheese Sea salt and fresh cracked pepper, to taste Flat leaf parsley, finely minced (optional garnish)

  1. 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 when poked iwth a fork.
  2. Heat the Butter olive oil, garlic cloves, and half-and-half 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 sauce, gratted asiago, and White Truffle oil. Stir to combine. 
  4. Let stand for 5 minutes, so that the mixture thickens; serve immediately.