Asiago & White Truffle Mashed Potatoes
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)
- 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.
- 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.
- 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.
- Let stand for 5 minutes, so that the mixture thickens; serve immediately.