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 high heat and 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 the 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 to dry potatoes. Remove from heat and place potatoes in large bowl. Mash by hand, add the garlic-cream-butter mixture, grated Asiago and INFUSED Black Truffle Oil. Stir to combine.
Let stand for 5 minutes for mixture to thicken, then serve hot. Garnish with finely chopped parsley if desired.