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Asiago & Black Truffle Mashed Potatoes


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:  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 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.

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