White Truffle & Roasted Garlic Mashed Potatoes

First, start by roasting a bulb of garlic. Slice off the top of the bulb, drizzle with a little olive oil, and wrap in aluminum foil. Roast in the oven on 400°F for 25 minutes. Then, grab 6 lbs of washed red skin potatoes (skin ON). Chop and transfer to a pot of boiling water. Cook for 15 minutes, or until soft. Drain out the water and keep the potatoes in the pot. Add the roasted garlic, 4 tbsp of butter, 1/2 cup of warm milk, 2 tbsp of truffle oil, 1 tsp of salt, 1/2 cup of shredded parm, and a sprinkle crushed black pepper. Mash until smooth…preferably using a masher and not a whisk or muddler! Serve topped with more shredded parm, truffle oil, crushed black pepper, flaky salt, and chives.