• 6 lb Yukon Gold potatoes, unpeeled
  • 2 medium garlic cloves, minced
  • 1 cup half and half
  • 3 Tbsp J. Olive Co. EVOO
  • 3 Tbsp J. Olive Co. Butter Olive Oil
  • 1 Tbsp J. Olive Co. White Truffle Oil
  • 1 cup grated Asiago cheese
  • Sea salt and fresh cracked pepper to test

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


Dice potatoes and place in a large saucepan.  Add the salt and cover with hot water.  Bring to a boil.  Cook until potatoes are tender throughout.  Heat the half and half, EVOO, Butter Olive Oil and garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Drain potatoes and mash.  Add the garlic-cream mixture, grated cheese, and White Truffle Oil to the mashed potatoes.  Salt and pepper to taste.  Stir to combine.  Enjoy!


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