Truffle Mashed Potatoes

Truffle mashed potatoes aren’t your average side dish.

They’re a sophisticated twist combining buttery, cloud-like potatoes with earthy, aromatic truffles. 

It’s the kind of side that’s fancy without the fuss. Yes, really! All it takes is a drizzle of truffle oil to make you feel like you’re dining in a high-end restaurant. 

If you’re feeling extra indulgent, add a little Parmesan or a few shavings of black truffle. It’s divine. 

Why You’ll Love These Truffle Mashed Potatoes

Effortlessly Gourmet: Despite its luxurious appeal, this recipe is surprisingly simple. You just need a bottle of good-quality truffle oil to pull it off. 

Tasty & Aromatic: Each spoonful delivers an intoxicating aroma of earthy truffles. It builds anticipation before the first bite, creating a memorable dining experience.

Memorable Presentation: The optional garnish of fresh chives or shaved black truffles adds color for a striking visual appeal. There’s no doubt these potatoes will stand out on the table. 

What Are Truffles?

When speaking of truffles in this sense, I don’t mean sweet, dessert truffles loaded with dreamy chocolate.

Nope, the truffles in this recipe are a type of mushroom. 

Like many fungi species, they grow underground, specifically near the roots of trees.

They’re robust and earthy, rich and musky. And spoiler alert: they can be super expensive!  

This recipe, though, uses truffle oil, which is a bit more budget-friendly. Though the optional shaved black truffles will take the potatoes to the next level. 

Ingredients

• Potatoes: Select a starchy variety, as they’re ideal for mashing. Yukon Golds are great and have a naturally buttery flavor. Fluffy Russets are also nice. 

• Unsalted Butter: For richness and a creamy texture. 

• Heavy Cream: Gives the potatoes their velvety-smooth mouthfeel. 

• Truffle Oil: The show-stealing ingredient that infuses the potatoes with an earthy, aromatic flavor. Don’t go overboard, though. A little goes a long way. 

• Grated Parmesan: For nutty, salty depths and a more complex flavor profile. 

• Salt & Black Pepper: Use freshly ground black pepper for the best taste. 

• Fresh Chives: An optional garnish. It delivers a mild onion flavor and a pop of bright green color. 

• Shaved Black Truffle: Also optional. It dials up the luxury factor and intensifies the earthy flavor. 

How to Make Truffle Mashed Potatoes

As with regular mashed potatoes, this recipe doesn’t include a ton of steps. In fact, there are only five: 

1. PEEL and cube the potatoes. Place in a pot, cover with cold water, add salt, and bring to a boil. Simmer for 15–20 minutes until fork-tender.

2. DRAIN the potatoes and return to the pot to evaporate excess moisture.

3. WARM the butter and cream in a small saucepan over low heat until melted. Do not boil.

4. MASH the potatoes to your desired consistency using a masher or ricer.

5. STIR in the warm butter and cream mixture until smooth. Add the Parmesan, if using, and mash until melted. Stir in the truffle, salt, and pepper to taste.

6. TRANSFER to a serving bowl and garnish with chives and/or truffle slices. Enjoy!

Tips for the Best Truffle Mashed Potatoes

If you’re new to truffle oil recipes, check out these tips.

The oil isn’t difficult to use, but incorporating these tricks will ensure your potatoes turn out perfectly: 

• Use a mix of potatoes. As I mentioned, Yukon Golds and Russets work best in this recipe. But for a truly decadent dish, use a mixture of both. 

• Buy high-quality oil. Lots of places sell synthetic truffle oils at a discounted price. Skip those because they aren’t worth the money! Use genuine, high-quality truffle oil for the best flavor. Also, add it gradually at the end to preserve its delicate flavor. 

• Start with cold water. If you add potatoes to boiling water, the outside will cook fast, and the middle will still be raw. Instead, start them in cold water for even cooking. 

• Consistency is key. Add the warm cream slowly. If you dump it all in, you might end up with too thin spuds.

• Avoid electric processors. Food processors and blenders will make the potatoes smooth, but they’ll also make them gummy. 

• Fat is flavor. Remember that truffles love fat. Don’t shy away from butter, cream, and rich ingredients for the most luxurious potatoes. 

Variations

If this is your first time making truffle mashed potatoes, I’d stick to the recipe.

If you’ve made them before and feel comfortable, experiment with variations. 

Here are a few of my favorites: 

• Try different truffle oils. Black truffle oil is stronger and earthier. White truffle oil is somewhat milder and not as potent. If you’ve made the potatoes with one, try the other. 

• Experiment with cheeses. Parmesan isn’t your only option. These mashed potatoes also taste amazing with soft brie. 

• Dial up the richness. Sour cream, cream cheese, and mascarpone will all work nicely. They’ll give you thick, creamy, and extra decadent mashed potatoes. Cream fraîche and white truffle butter are two other good options. 

• Use add-ins. I’ve mentioned Parmesan, chives, and shaved black truffle in the recipe. But you could also try roasted garlic, caramelized onions, or fried, chopped bacon. 

• Pick perfect pairings. These mashed potatoes are delicious enough on their own. But they taste even better alongside roast chicken, scallops, or any premium cut of meat. Try grilled mushrooms for a vegetarian option. 

How to Store

I like mashed potatoes best when they’re fresh, but you can keep leftovers for several days. 

To Store: Refrigerate the potatoes for 3-4 days in an airtight container.

To Freeze: Portion the cooled potatoes into freezer bags, leaving space in the top for expansion. Press out the air, then freeze for 4-5 months. Thaw in the fridge overnight before reheating. 

To Reheat: Reheat potatoes in a saucepan over low heat. Add a splash of cream and a pat of butter and stir occasionally until heated through. You can also microwave them in 30-second intervals, but they won’t be as fluffy.

More Dreamy Potato Recipes to Try

Loaded Mashed Potato Bites
Country Ranch Green Beans and Potatoes
Chili Baked Potatoes
English Jacket Potatoes