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.