|6 pounds||Yukon Gold potatoes, unpeeled|
|8 oz||Unsalted Butter|
|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|
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.