Asiago & White Truffle Mashed Potatoes
When it comes to comfort food, mashed potatoes are an American favorite comfort food. They're a staple side dish at the holidays in many households, but this recipe allows them to be a showpiece. Creamy, fluffy, earthy with a cheesy finish, these are indulgent thanks to our White Truffle Oil and Asiago cheese. Tweaked to perfection, this recipe will have your guests begging for the recipe. But don't worry, it's our little secret.
- 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 Colorado Garlic Pepper to taste
- Salt or our Black Truffle Sea Salt to taste
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, White Truffle Oil, Colorado Garlic Pepper and salt or Black Truffle Sea Salt. Stir to combine.
Let stand for 5 minutes, then serve.