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Asiago & White Truffle Mashed Potatoes | olive oil uses


6 pounds Yukon Gold potatoes, unpeeled

1 stick (8oz.) unsalted butter  

2 medium cloves garlic

1 cup half & half

1 tablespoon White Truffle Gourmet Oil

1 cup grated Asiago Cheese 

Sea salt & fresh cracked black pepper to taste

Optional:  Finely minced, fresh chopped flat leaf parsley for 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 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 and stir to combine.

Let stand for 5 minutes so that mixture thickens and then serve.

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