Garlic-Truffle Mashed Potatoes
Creamy roasted garlic and truffle mashed potatoes
Ingredients
- 5 lb Yukon Gold Potatoes
- 1 stick butter
- 1/2 cup half-and-half
- 1 8 oz. package cream cheese
- 1-2 Tb Truffles
- 1 head roasted garlic cloves
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Bring a large pot of lightly salted water to a boil. Add peeled and cut potatoes, and cook until tender but still firm, about 30 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance.
- Drain the potatoes; When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.Combine potatoes with butter, milk, cream, cheese, truffles, roasted garlic, salt, and pepper. Mash together until smooth and creamy.
- Make these a day ahead to save time. Bring out 2-3 hours before serving. Warm in the oven for about 30 minutes and top with a few pats of butter
- Roasted garlic: Preheat oven to 400, peel and discard the papery outer layers of the whole garlic bulb, leaving the skins of the individual cloves of garlic. Cut the top of the garlic bulb off, drizzle a couple teaspoons of olive oil over the bulb, using your fingers, rub the olive oil over all the cut, exposed garlic cloves. Wrap bulb in aluminum foil. Place on a baking sheet and cook for 30-40 minutes. Allow to cool before removing the garlic gloves from their paper.
- **Use your own mashed potato recipe just add roasted garlic and truffles **
