6 Pounds Yukon Gold Potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tablespoon White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional: Finely minced, fresh chopped flat leaf parsely for garnish
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 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.