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Asiago e Tartufo Bianco Purè di Patate

A Truffle Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

40 minutes


8 people


  • Optional: 4 oz. finely minced, freshly chopped flat leaf Parsley for garnish or sprig of Rosemary
  • Sea salt and freshly cracked black pepper to taste
  • 1 tablespoon White Truffle Oil
  • 1 cup grated Asiago cheese
  • 1 cup half & half
  • 1 stick (8 oz.) unsalted butter
  • 2 medium cloves garlic
  • 6 pounds unpeeled Yukon Gold potatoes


  • Heat the half & half, butter and garlic in a medium saucepan over medium heat until simmering.
  • Remove from heat and set aside.
  • Cook until potatoes are fork-tender throughout.
  • Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.
  • Dice potatoes, making sure they are uniform in size.
  • Place in a large saucepan, add the salt, and cover with hot water.
  • Remove the potatoes from the heat and drain off the water.
  • Mash the potatoes, then add the garlic-cream-butter mixture, grated Asiago and White Truffle Oil.
  • Stir to combine.
  • Let stand for 5 minutes until mixture thickens.
  • Serve, adding parsley, if desired.
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