Asiago & White Truffle Mashed Potatoes

• 6 pounds Yukon Gold potatoes, unpeeled
• 1 stick (8oz.) unsalted butter
• 2 medium cloves garlic
• 1 cup half & half
• 1 tablespoon White Truffle Oil
• 1 cup grated Asiago Cheese
• Sea salt & fresh cracked black pepper to taste
• Optional:  Finely minced, fresh chopped flat leaf parsley for garnish

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.
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.
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.
4. Let stand for 5 minutes so that mixture thickens and then serve.