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Asiago & White Truffle Mashed Potatoes

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Asiago & White Truffle Mashed Potatoes
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Makes: 8 servings adjust



  • 6 pounds Yukon Gold Potato, unpeeled

Step 1

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.


  • 1 stick Unsalted Butter
  • 1 cup Half and Half
  • 2 cloves Garlic, smashed

Step 2

Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.


  • 1 tablespoon VSOP White Truffle Oil
  • 1 cup Asiago Cheese, grated
  • pinch Fine Sea Salt, to taste
  • Fresh Cracked Black Pepper, to taste
  • Fresh Italian Parsley, chopped

Step 3

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. Garnish with the chopped parsley and then serve.
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