Asagio and White Truffle Mashed Potatoes



3 pounds Yukon Gold potatoes, unpeeled
1/2 stick (4 oz.) unsalted butter
1 medium clove garlic, finely chopped
1/2 cup half & half
2 teaspoons OLIVE & VINE White Truffle Oil
1/2 cup grated Asiago cheese 
sea salt and fresh ground pepper to taste
Italian parsley, finely minced to garnish

Dice potatoes and boil in a large saucepan of salted water until fork tender.  Heat the half & half, butter and  garlic in a saucepan over medium heat until simmering. Remove from heat and set aside. Drain the potatoes and mash with the garlic-cream-butter mixture.  Add the Asiago cheese and White Truffle Oil and stir to combine. Let stand for 5 minutes so that mixture thickens.   Garnish with parsley if desired.  Serves 6-8.