Roasted Garlic and Truffle Mashed Potatoes

Preheat oven to 375F.

Chop the top off of the garlic bulb, exposing the inner cloves. Drizzle olive oil over the garlic, then sprinkle with 1/2 teaspoon of salt and pepper. Make a pouch of foil around the garlic. Close the pouch and bake for 45 minutes.

While garlic is roasting, wash and peel potatoes. Chop potatoes into large chunks and boil in salted water until they are tender and can be pierced with a fork. Drain water and return potatoes to the pan.

Mash potatoes with a hand mixer while cooking to allow steam to escape. Turn off heat. Slowly blend in cream, Greek yogurt, truffle oil and butter.

Allow garlic to cool for 5 minutes, then squeeze the inner pulp from the garlic paper. Blend garlic pulp into potatoes. Season with salt and pepper.