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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