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ASIAGO TRUFFLE MASHED POTATOES

Asiago Truffle Mash Potatoes Image

ASIAGO & WHITE TRUFFLE MASHED POTATOES

INGREDIENTS

6 pounds Yukon Gold potatoes, unpeeled

1 stick (8oz.) unsalted butter

2 medium cloves garlic

1 cup half & half

1 tablespoon Paducah Olive Oil White Truffle Oil

1 cup grated Asiago Cheese

Sea salt & fresh cracked black pepper to taste

Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

INSTRUCTIONS

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 and truffle oil.  Stir to combine.

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

 

 

 

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Asiago Truffle Mashed Potatoes
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