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Kosher Recipes

Asiago & Black Truffle Mashed Potatoes

Ingredients: 

6 pounds Yukon Gold potatoes, unpeeled
8 oz   Unsalted Butter
2 cloves Garlic
1 cup Half & Half
1 TBSP INFUSED Black Truffle Gourmet Oil
1 cup Asiago Cheese, grated
To Taste Sea Salt & Freshly Ground Black Pepper
Optional Flat Leaf Parsley, for garnish, finely minced 


Directions:

Dice potatoes evenly. Place in a large saucepan. Add salt, and cover with hot water. Bring to a boil over high heat, then reduce heat to maintain a slow boil. Cook until potatoes are tender throughout when poked with a fork. 

Heat the half-and-half, butter, and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

Drain potatoes. Return to pot and continue cooking for 2 minutes. Remove from heat and place in large bowl. Mash by hand, adding the garlic-cream-butter mixture, grated Asiago, and INFUSED Black Truffle Oil.  Stir to combine.

Let stand for 5 minutes to allow the mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.




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