Prep: 10 minutes

Cook: 20 minutes

Makes: 8 servings

10 medium-sized Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
2 medium cloves garlic
1 cup half & half
1 tbsp. White Truffle Oil
1 cup grated Asiago Cheese
salt & pepper to taste

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 garlic with potatoes until potatoes are tender throughout when poked with a fork.  Heat the half-and-half,  and butter 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.