Roasted Garlic and Truffle Oil Mashed Potatoes
By: Shelbi Keith
Published: Wednesday, June 16, 2010 - 10:42am

Ingredients




8 Red or Yukon Gold Potatoes
2 Garlic Bulbs
2 tablespoons Olive Oil
 cup Heavy Cream
4 tablespoons Butter
1/4 cup Greek Yogurt or Sour Cream
1/4 cup White Truffle Oil
Salt and Pepper

Preparation

1 Heat oven to 400 degrees. 2 Slice the tops off of the garlic bulbs, exposing the inner cloves. 3 Place aluminum foil on a pan then put garlic bulbs facing right side up on the foil. 4 Drizzle olive oil over the garlic, then a generous amount of salt and pepper. 5 Wrap foil around the garlic so that it creates a pouch. 6 Cook for 45 minutes in the oven. 7 Remove garlic and let it cool. 8 Peel potatoes and cut into quarters 9 Boil potatoes until tender enough for a fork to pierce them. 10 Drain the water from the potatoes, then return them to the pot on the stove. 11 Mash potatoes over low heat, allowing the steam to escape. 12 Mash the butter, cream, sour cream or yogurt, and truffle oil into the potatoes. 13 Once the garlic is cool to the touch, squeeze the inner pulp from the paper skin. Mash into the potatoes. 14 Salt and Pepper to taste.