Asiago & White Truffle Oil Mashed Potatoes

Category: Appetizers & Side Dishes

Ingredients:

• 6 pounds Yukon Gold potatoes, unpeeled

• 1 stick (8 oz.) unsalted butter

• 2 medium cloves garlic

• 1 cup half & half

• 1 tablespoon SOOC White Truffle Infused Oil

• 1 cup grated Asiago cheese

• Sea salt & fresh cracked black pepper, to taste

• Optional: finely minced fresh flat-leaf parsley (for garnish)

Instructions:

1. Dice potatoes into evenly sized pieces. Place in a large saucepan, add salt, and cover with hot water.

2. Bring to a boil over medium-high heat, then reduce heat to maintain a steady boil. Cook until potatoes are fork-tender.

3. In a separate saucepan, heat the half & half, butter, and garlic over medium heat until gently simmering. Remove from heat.

4. Drain the potatoes and return them to the pot. Mash to desired consistency.

5. Add the warm garlic-cream-butter mixture, grated Asiago cheese, and white truffle oil. Stir until fully combined.

6. Let stand for 5 minutes to thicken.

7. Season with sea salt and fresh cracked black pepper. Garnish with parsley if desired and serve warm.

Description:
These rich, creamy mashed potatoes are elevated with nutty Asiago cheese and the earthy depth of white truffle oil—perfect for gatherings, holidays, or an elevated everyday side dish.