Asiago & Black Truffle Mashed Potatoes

Ingredients: 

Directions:

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.