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Roasted Garlic Champ


  • 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 top of the garlic bulb 1 inch to expose cloves.
  • Wrap in foil, place in baking pan and bake until soft, 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.
  • Microwave milk until steaming, about 1 minute.
  • Pour over potatoes, add garlic and mash with potato masher.
  • Season with salt and pepper.
  • Spoon into four bowls.
  • Make a well in the middle of each serving and fill with 1 tablespoon butter.
  • Drizzle each with 2 teaspoons truffle oil and sprinkle with 1 teaspoon chives.
  • Makes 4 servings.

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