Get ready to transform the humble mashed potato into a luxurious culinary experience that will have your dinner guests swooning! This isn't just another side dish – it's a gourmet journey of rich, velvety potatoes infused with the deep, aromatic essence of roasted garlic and the decadent, earthy notes of truffle oil. Imagine a creamy, silky potato dish that's so indulgent, it could easily steal the spotlight from the main course.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 head garlic, roasted
- 1/2 cup heavy cream
- 1/4 cup truffle oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the entire head of garlic, exposing the cloves. Drizzle with olive oil and wrap in aluminum foil.
- Roast the garlic in the preheated oven for 35-40 minutes until the cloves are soft and golden brown. Remove and let cool slightly.
- While garlic is roasting, wash, peel, and cut potatoes into uniform 1-inch cubes to ensure even cooking.
- Place potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring potatoes to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes until tender when pierced with a fork.
- Drain potatoes thoroughly in a colander and return to the hot pot.
- Squeeze the roasted garlic cloves out of their skins directly into the potatoes.
- Add heavy cream and warm truffle oil to the potatoes.
- Mash the potatoes using a potato masher or ricer until smooth and creamy, avoiding overmixing.
- Season with salt and freshly ground black pepper to taste, folding gently to incorporate.
- Transfer to a serving dish, create a small well in the center, and drizzle additional truffle oil if desired.
Tips
- Choose the right potatoes: Use starchy varieties like Russet or Yukon Gold for the creamiest texture.
- Roast garlic low and slow: Don't rush the roasting process – letting garlic caramelize slowly develops deeper, sweeter flavors.
- Keep potatoes warm: After mashing, cover the pot to retain heat and prevent cooling.
- Don't overwork the potatoes: Mash just until smooth to avoid a gluey texture.
- Use high-quality truffle oil: A little goes a long way, so invest in a good brand for maximum flavor impact.
- Warm your cream: Slightly heating the cream before adding helps create a smoother, more integrated mashed potato.
- Season gradually: Taste and adjust salt and pepper in small increments for perfect seasoning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
