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1
Begin by making your roasted garlic as this will take a bit of time to cook. Take a head of garlic, and with a serrated knife, slice off the top of the head of garlic, exposing the cloves. Add this to a piece of aluminum foil. Pour about a tablespoon of olive oil on over the head of garlic, sprinkle some salt on to the top, and place in a 375 degree (F) oven for one hour. Remove after one hour and let cool before popping the cloves out of the husks.
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2
During this time, add one tablespoon of the butter and olive oil to a saute pan. On medium low heat, add in the finely chopped mushrooms, and let them sit there and do their thing, for about 15 minutes. Stir often. The goal here is to remove the moisture from the mushrooms, coming up with a nice and earthy mushroom base.
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3
Add the cubed potatoes to a large pot of water. Cover, and cook on medium high heat until the potatoes are fork tender. Drain the water and return the potatoes back to the pot, and back on medium heat until all of the residual water is evaporated from the potatoes. Remove, and get ready to make the mashed potatoes.
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4
To the pot, add the four tablespoons of butter, a teaspoon of salt and pepper, the milk, and squeeze out the roasted garlic. Get your potato masher out and do just that, mash. Mash to your desired consistency.
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5
Toss in the cooked mushrooms, and truffle oil, and mix well. Add additional salt and pepper to taste. You are now ready to plate and serve.
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6
The outcome is a perfect combination of mushroom and garlic flavor and a nice texture from the chopped mushrooms in the potatoes. If you are looking for something earthy, and super delicious, try this new take on mashed potatoes. You will be glad you did.
