Roasted Garlic & Truffle Smashed Potatoes


2 Heads          Garlic

3 Tbs               Olive Oil

2 lbs                 Red potatoes, cubed (you can peel if you like)

½ cup              Butter

1 ½ cups         Buttermilk

3 Tbs               Chives, chopped

1-2 tsp             SplenDishes House Spice Blend

3 Tbs               White Truffle Oil, plus extra for drizzling


Preheat oven to 375 degrees.

Cut tops of garlic off (do not peel) and place in oven proof ramekin dish. Drizzle with olive oil and roast until lightly golden brown, about 25-30 minutes. Remove from oven and set aside to cool.

Place cubed potatoes into large pot of cold water. Bring to a boil on medium high heat and boil until fork tender. Drain and transfer back into pot, letting excess water cook off (keep heat off).

Add butter and smash potatoes with masher. Stir in enough buttermilk to desired creaminess. Season with SplenDishes House Spice Blend.

Squeeze roasted garlic into small bowl and mash together with 3 tablespoons White Truffle Oil. Fold into potatoes and re-season to taste.

Transfer to serving bowl or platter.

Drizzle with additional White Truffle Oil and garnish with chives.

 *For a lower calorie version, cut the butter in half, replace buttermilk with 3 tablespoons of non-fat, plain greek yogurt and stir in chicken stock until desired creaminess.


Serves 6-8.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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