• 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


  1. Dice potatoes and place in a large saucepan.
  2. Add the salt and cover with hot water.  Bring to a boil.
  3. Cook until potatoes are tender throughout.
  4. 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.
  5. Drain potatoes and mash. Add the garlic-cream mixture, grated cheese, and White Truffle Oil to the mashed potatoes.
  6. Salt and pepper to taste. Stir to combine.  Enjoy!