Roasted Garlic & Truffle Mash

One of my favorite fall delights is to whip out my bottle of truffle oil and add its umani goodness to as many things as I can. It's an easy way to turn a basic recipe gourmet. I love mashed potatoes and it's the perfect opportunity to drizzle a bit of truffle oil and "fancy up" a regular side dish.

Here's my recipe:

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks

• 1 head of garlic

• 3 tbsp olive oil (for roasting garlic)

• 1/2 cup heavy cream, warmed

• 1/4 cup unsalted butter, softened

• 1–2 tsp truffle oil (adjust to taste)

• Salt, to taste (about 1/4 tsp)

• Freshly cracked black pepper, to taste

• Optional garnish: chopped parsley or chives

Instructions:

Roast the Garlic

Preheat your oven to 400°F

Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30–40 minutes, until the cloves are soft and golden. Set aside to cool, then squeeze the roasted garlic out of the skins.

Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt.

Bring to a boil, reduce to a simmer, and cook until the potatoes are fork-tender (about 15–20 minutes). Drain well.

Return the drained potatoes to the pot and mash until smooth (I use a hand mixer for smooth, creamy texture).

Mix in the roasted garlic, butter, and warmed heavy cream. Stir until fully incorporated.

Drizzle in the truffle oil and season with salt and black pepper to taste. Mix gently but thoroughly.

Transfer the mashed potatoes to a serving dish, garnish with parsley or chives, and serve warm.

Enjoy your elevated side dish!

Chef's Tip:

Red Potatoes are great for this dish. Roasting your potatoes creates a better "potato" flavor.

Simply cut in half and scoop the insides out then follow the rest of the steps.