Creamy Truffle Mashed Potatoes are the ultimate comfort food with a gourmet twist. Perfect for elevating any meal, it’s packed with the rich flavor and indulgence of white or black truffles.
Truffle Mashed Potatoes
Infused with earthy, luxurious truffles, truffled mashed potatoes takes ordinary mashed potatoes and transforms them into a rich, decadent side dish for any holiday or special occasion. With minimal effort and a few key ingredients, you can create a side dish that’s rich, creamy, and full of flavor.
I serve them for Thanksgiving dinner and Christmas dinner with truffle butter and a bowl of truffled salt.
Ingredients and Substitutions
Here are the non-staple ingredients needed to make Truffle Mashed Potatoes, along with substitution options:
- Yukon Gold or Russet Potatoes – Yukon Gold potatoes offer a naturally buttery flavor and creamy texture, while Russet potatoes provide fluffiness. Both work well, but if you prefer a richer texture, opt for Yukon Golds.
- Heavy Cream – Adds richness to the dish, ensuring a smooth, velvety texture. You can use half and half if you wish. The final result won’t be as creamy, but the flavor will be on point.
- Truffles – The star of the show. You can use black truffles or white truffles. If you already have truffle oil on hand, you can use it in place of the whole truffle zest.
Texture Options
Just like I mentioned in the Horseradish Mashed Potatoes and Sous Vide Mashed Potatoes recipe posts, don’t over-mix the potatoes. Too much mixing leads to gluey taters.
Smooth – For smooth and lump-free mashed potatoes, it’s best to use a potato ricer. Some people prefer to use a mixer, but it’s easy to over-mix and ruin the texture.
Chunky – For a “rustic” texture utilize a basic potato masher, as pictured below.
Variations
Here are a few flavor variations to mix up yo dinner!
- Truffle Oil Mashed Potatoes: To make mashed potatoes with truffle oil, use 1.5-2 tbsp of truffle oil instead of whole truffles.
- Garlic: Add a clove or two of garlic to make Garlic Mashed Potatoes with truffles. The two flavor icons pair well.
- Fresh Herbs: Add rosemary or thyme to add an herbaceous note.
- For Extra Decadence: Swap half of the heavy cream for sour cream or buttermilk to add a tangy twist.
- Keep the skins on to increase the texture and nutritional value.
Tips For The Perfect Truffled Mashed Potatoes
- Cut the potatoes in even sizes to ensure even cooking. Don’t cut them too small as they will get water logged.
- Ensure the potatoes are well-drained after cooking.
- Use Warm Cream and Butter: This prevents the potatoes from becoming gluey and helps them stay light and fluffy. Don’t skip this step.
- Don’t Overdo the Truffles: Truffles are powerful and can easily overwhelm the dish. Start with a small amount and add more to taste.
- Leftovers: Use any leftover truffle to make Truffles With Pasta.
Serve With
This truffle mashed potatoes recipe is the ideal holiday side dish. Serve it next to our famous Prime Rib with Prime Rib Gravy.
For drink recommendations, reference my list of “the best wines with truffles“.
Truffle Mashed Potatoes
Creamy and buttery Truffle Mashed Potatoes are the ultimate comfort food with a gourmet twist. Perfect for elevating any meal, it's packed with the rich flavor and indulgence of white or black truffles.
Servings: 8 servings
Calories: 537kcal
Cost: $15
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Ingredients
- 3 lbs potatoes, peeled and diced into 1" cubes (*Note 1)
- 3 tbsp kosher salt, divided
- ½ cup heavy cream
- 6 tbsp unsalted butter (*Note 2)
- 2 tsp truffle zest, + more to taste (*Note 3)
- ¼ cup sour cream
- 2 tbsp parmesan cheese
- ½ tsp black pepper, + more to taste
- Garnish: chopped chives and extra truffle zest (*Note 4)
Instructions
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Add the diced potatoes to a large stockpot. Cover with cold water and add 2 tbsp kosher salt. Cover the pot and bring to a boil over medium-high heat. Reduce the heat and simmer for approximately 18-20 minutes, until fork tender. Drain the potatoes and return to the stockpot.
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While the potatoes are cooking, heat the heavy cream and butter in a small saucepan over low heat. Remove from the heat once the butter is melted and stir in the truffle zest.
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Using a masher, mash the potatoes in the stockpot. Or you can process through a potato ricer for a smoother texture. Add 3/4 of the warm cream/butter sauce, sour cream, parmesan cheese, 2 tsp kosher salt and black pepper and use a large spoon to combine. Stir until just combined. Do not over-mix as the potatoes will become gluey.
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Taste and add any extra salt, truffle zest or warm cream/butter sauce until your desired seasoning level and texture are achieved. You may have leftover cream/butter sauce.
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Garnish with chives, extra truffle zest and serve.
Notes
Note 2 – If using salted butter, cut the salt added to the potatoes by half. You can always add more after blending.
Note 3 – To make mashed potatoes with truffle oil, use 1.5-2 tbsp truffle oil in place of the truffle zest.
Note 3 – Garnish with Truffled Butter and/or Truffled Salt for more umami flavor.
Nutrition
Calories: 537kcal | Carbohydrates: 44g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 2252mg | Potassium: 1076mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1218IU | Vitamin C: 47mg | Calcium: 115mg | Iron: 2mg