Roasted Garlic and White Truffle Mashed Potatoes
Red Potatoes (about 10-15)
2 heads garlic cut in half and roasted
2 Tbsp. White Truffle Oil
16 oz. Sour Cream
2 Tbsp. Cow’s ghee (clarified butter) or unsalted butter melted
1 tsp. Sea Salt
1 tsp. Cracked Black Pepper
This recipe yields about 10-12 servings
To roast garlic:
Cut whole heads in half. Place in some aluminum foil, drizzle garlic with olive oil, sprinkle with sea salt. Close foil around garlic and roast in a 400º oven for about 20 minutes. Vent garlic by unwrapping foil and roast garlic uncovered for another 10-15 minutes. Remove garlic from oven and allow to cool just enough to handle without burning yourself. The garlic should be tender enough to squeeze out the cloves. The same way you would squeeze the juice from a lemon. If any cloves are difficult to remove just use a butter knife to scoop the meat out.
Tip: You can use this technique to make garlic bread spread too!
Rinse potatoes under cold water. In a large deep pot, boil potatoes over a medium flame until the potatoes are fork tender. Drain potatoes but reserve some of the boiling water. Mash potatoes in a bowl with the back of a fork. I leave the skins on, but you can remove them if you so desire. For a large amount of potatoes, I suggest mashing them in batches, maybe 3 to 4 at a time. After all potatoes are mashed, add in roasted garlic, melted butter, salt and pepper. Mash and fold until combined thoroughly. Fold in sour cream, this may cool the temperature of the potatoes. If this happens just add in some of the hot water the potatoes cooked in. Drizzle in the Truffle Oil, combine thoroughly and serve!