Roasted garlic and silky truffle oil take mashed potatoes to a whole new level. You may need a bit more cream depending on how you like your potatoes. This serves a large party, but can easily be scaled down. Although who does not like leftover mashed potatoes?
- 5 pounds russet potatoes, peeled and boiled
- 5-6 cloves roasted garlic
- 1/2 cup heavy cream
- 1 tbsp truffle oil
- 1 tsp ground porcini powder (about one dried mushroom ground)
- 1/4 cup butter
- salt and pepper to taste
To roast garlic, wrap peeled cloves in foil with a bit of olive oil and place in oven at 350 for about 15-20 minutes. Remove from oven and mash with fork. Boil potatoes until tender. Scoop into a large bowl. (A little potato water won’t hurt anyone.) Mash with butter while still hot. Add garlic, oil, porcini powder and cream and mash until incorporated and no longer lumpy. Season with salt and pepper to taste. Serve hot.