Ingredients

• 6 pounds Yukon Gold potatoes, unpeeled
• 1 stick (8oz.) unsalted butter
• 2 medium cloves garlic
• 1 cup half & half
• 1 tablespoon Rocky Mountain Olive Oil White Truffle Oil
• 1 cup grated Asiago Cheese 
• Grind Spice Co Colorado Garlic Pepper to taste
• Sea salt to taste
• Finely minced, fresh chopped flat leaf parsley for garnish 

Directions:

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, truffle oil, garlic pepper and salt. Stir to combine.

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