Ingredients

• 3 lbs of unbruised russet potatoes, peeled and quartered
• 1 head of garlic (not dried out)
• 12 tbsp (about 6 oz.) of black truffle butter at room temperature
• 1 cup of cream or half and half
• Olive oil
• Salt and freshly ground pepper

Procedure

Measure the cream or half and half and set aside to come to room temperature.

Cut the top off the garlic and set it in a square of foil large enough to envelop the garlic. Drizzle the garlic with olive oil, fold it up in the foil and roast it on a baking sheet in a 350° oven for about 40 minutes.

Toward the end of the roasting process, fill a large pot about ¾ full of water. Add 2 tsp salt and bring to the boil while you peel and quarter the potatoes.

Put the potatoes in the pot and pour off the excess water. (The water should just cover the potatoes). Cover the pot and cook 15–20 minutes until the potatoes are tender but not waterlogged.

Drain the potatoes and place in a large bowl with about half the butter. Give them the once-over with a potato masher or a ricer.

Unwrap the roasted garlic and squeeze the insides into a small bowl (remove any bits of the papery skin or other debris that may fall in). Add the garlic to the potatoes and mash or rice to your desired consistency.

Beat the cream into the potato mixture with a wooden spoon, adding a couple of tablespoons at a time. (Note: if the cream is still cold, take the chill off of it with a few seconds in the microwave.)

Add cracked pepper and salt to taste. A little additional cream is only a mistake if the potatoes are getting a bit watery, so feel free to add more as you like!

Put it all in a serving bowl and top with remaining black truffle butter. Enjoy!