This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.
- 1 garlic bulb (about 3 ounces)
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 cup whole milk
- Salt and pepper
- 4 tablespoons Kerrygold Pure Irish Butter
- 8 teaspoons truffle oil
- 4 teaspoons minced fresh chives
Heat oven to 400° F. Cut off the top 1/2 to 1 inch off garlic bulb to expose cloves. Wrap garlic in foil, place in baking pan and bake until soft and browned, about 45 minutes. Squeeze garlic from skins. Meanwhile, in large saucepan over high heat, bring 1 quart water to boil. Add potatoes, cover and return to boil. Reduce heat to medium-high and simmer until potatoes are very tender, about 10 minutes. Drain potatoes and return to pan. Heat milk in microwave oven until steaming, about 1 minute. Pour milk over potatoes, add roasted garlic and mash with potato masher. Season with salt and pepper to taste. Spoon onto four plates or small bowls. Make a well in the middle of each serving and fill with 1 tablespoon Kerrygold Butter. Drizzle each serving with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.