3 pounds of Yukon Gold potatoes, peeled and cut into 1inch cubes
4 cloves garlic, peeled
3 cups chicken stock
Freshly ground pepper
4 ounces Speck Alto Adige IGP, finely minced
1 cup grated Asiago D’Allevo DOP
6 quart saucepan
Colander placed in large bowl
Electric Mixer with Paddle attachment or potato masher
Place potatoes and garlic in saucepan. Add stock and as much additional water as needed to cover the potatoes. Boil potatoes until fork tender.
Drain potatoes through colander into a bowl; reserve the cooking liquid. This will be added back to the potatoes while mashing.
Place potatoes in mixer bowl. Mix until smooth and add the reserved hot cooking liquid until potatoes are desired consistency.
When potatoes are smooth and creamy, stir in the Asiago DOP cheese and Speck Alto Adige IGP.
The potatoes can be placed in a serving dish and covered until serving time.
Cook’s Tip: These potatoes can be made ahead and frozen.