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Ingredients
- 6 pounds Yukon Gold potatoes, unpeeled
- 1 stick (8oz.) unsalted butter
- 2 medium cloves garlic
- 1 cup half & half
- 2 tablespoon Bodacious Olive White Truffle Oil
- 1 cup grated Asiago Cheese
- Sea salt & fresh cracked black pepper to taste
- Optional: Finely minced, fresh chopped parsley for garnish
Details
Preparation
Step 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 throughout when poked with a fork. Heat the half-and-half, butter and the garlic 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-butter mixture, grated Asiago and Truffle oil. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
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