Ingredients

6 pounds Yukon Gold Potatoes, unpeeled
1 stick (8 oz) unsalted Butter
2 medium cloves Garlic
1 cup Half & Half
1 tablespoon The Olive Leaf's White Truffle Oil
1 cup grated Asiago Cheese
Sea Salt & fresh cracked Black Pepper to taste
Finely minced, fresh chopped Parsley for garnish

Preparation

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.