Roasted Garlic Champ

Ingredients:

• 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 400º 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.