INGREDIENTS:

• 6 pounds Yukon Gold potatoes, unpeeled
• 1 stick (8oz.) unsalted butter
•  2 medium cloves garlic
• 1 cup half & half cream
• 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 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 and truffle oil.
• Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.