Truffle Mashed Potatoes

  • 4 large russet potatoes
  • 1 small head of garlic; top cut off about a 1/4-1/2″ down
  • 1 cup heavy cream
  • 4 TB butter
  • 1 TB truffle oil, plus more if desired
  • Salt, to taste
  • Olive oil, as needed

Preheat oven to 450F.  Drizzle garlic with olive oil and wrap in tin foil.  Roast for 45 minutes until soft and fragrant.  While garlic roasts, peel and quarter potatoes.  In a large pot, cover potatoes with water and boil for 15-20 minutes until potato is soft and tender.  Once garlic is finished, use a fork or knife to make a paste and set aside.  When potatoes are ready, strain, process with a ricer, and place back in pot with butter.  In a large bowl, whisk cream until it forms whipped cream.  Add garlic to potatoes, truffle oil, and fold in the whipped cream until everything is combined.  Salt and pepper to taste.