Truffle-Roasted Chicken and Mashed Potatoes (ไก่อบมันบดรสทรัฟเฟิล)

1.Wrap the unpeeled potatoes in foil.

2.Mix black pepper and truffle seasoning with garlic salt. Toss the chicken pieces with olive oil, then coat them in the seasoning. Arrange the chicken in a baking tray (Tips: sprinkle additional black pepper and truffle seasoning if desired) and place whole, unpeeled garlic cloves beside the chicken. Cover the tray with foil.

3.Bake the chicken and potatoes at 200°C for 1 hour.

4.After 30 minutes, remove chicken and garlic from the oven, uncover the foil, and transfer the chicken and garlic to a tray lined with a rack. Return to the oven to bake for the remaining 30 minutes.

5.While the chicken is baking, blanch the peas in boiling water for about 3 minutes, then drain. Add butter and mash the peas with a fork until slightly broken. Season with salt and the black pepper and truffle seasoning.

6.Once the cooking time is up, remove the chicken and potatoes from the oven.

7.Unwrap the potatoes from the foil and peel them while still hot. Place in a pot, adding the roasted garlic, and mash together.

8.Heat the mashed potato mixture in a pot, adding cream and stirring until well combined.

9.Add the black pepper and truffle seasoning, followed by the butter. Taste, and adjust seasoning with salt.

10.Spoon the mashed potatoes onto plates, topped with peas and roasted chicken. Finish with a light sprinkle of black pepper and truffle seasoning.