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View the "Facts" tab 
to learn how to replace butter/margarine
with Premium Olive Oil

Asiago & White Truffle Mashed Potatoes

Side Dishes

Ingredients

  • 6 pounds Yukon Gold potatoes, unpeeled
  • 1 stick (8oz.) unsalted butter
  • 2 medium cloves garlic
  • 1 cup half & half
  • 1 tablespoon White Truffle Pure Olive 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 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.

© 2018 Palmetto Olive Oil Co. 2243 Augusta Street, Greenville, SC 29605 - Orders (864) 298-0304