Roasted Garlic and Truffle Oil Mashed Potatoes
Total Steps
14
Ingredients
8
Tools Needed
6
Ingredients
- 8 Red or Yukon Gold Potatoes
- 2 bulbs Garlic
- 2 tablespoons Olive Oil
- 1/3 cup Heavy Cream
- 4 tablespoons Butter
- 1/4 cup Greek Yogurt or Sour Cream
- 1/4 cup White Truffle Oil
- Salt and Pepper
Instructions
Step 1
Heat oven to 400 degrees Fahrenheit.
Step 2
Slice the tops off of the garlic bulbs, exposing the inner cloves.
Step 3
Place aluminum foil on a pan then put garlic bulbs facing right side up on the foil.
Step 4
Drizzle olive oil over the garlic, then add a generous amount of salt and pepper.
Step 5
Wrap foil around the garlic so that it creates a pouch.
Step 6
Cook the garlic pouch for 45 minutes in the oven.
Step 7
Remove roasted garlic from the oven and let it cool.
Step 8
Peel potatoes and cut into quarters.
Step 9
Boil potatoes until tender enough for a fork to pierce them.
Step 10
Drain the water from the potatoes, then return them to the pot on the stove.
Step 11
Mash potatoes over low heat, allowing the steam to escape.
Step 12
Mash the butter, heavy cream, Greek yogurt or sour cream, and truffle oil into the potatoes.
Step 13
Once the roasted garlic is cool to the touch, squeeze the inner pulp from the paper skin and mash it into the potatoes.
Step 14
Season with salt and pepper to taste.