These decadent Truffle Mashed Potatoes are the perfect side dish for dinner or any special occasion. Bursting with the flavor of savory truffles, they have an unmistakable luxurious flavor. This recipe takes comfort food to a whole new level!
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Don't worry, this dish won't cost you your whole paycheck since it's made with black truffle oil instead of fresh truffles! This dish still includes that distinct, earthy flavor, mixed in with creamy potatoes. They're absolutely fantastic!
Looking for more yummy potato recipes? You may also like this no-peel red skin mashed potatoes recipe, these air fryer smashed potatoes with garlic and herbs, these air fryer fingerling potatoes, or these crispy parmesan roasted potatoes.
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❤️Why we love this recipe
- A classic side dish, but elevated! Everyone loves creamy mashed potatoes, so if you kick that up a notch, what you get is something really special. This decadent recipe is perfect for your next holiday party, date night, or even a weeknight dinner with extra flavor.
- Easy to make. Quick and easy, and made on the stovetop like regular mashed potatoes. This delicious side only takes about 30 minutes to make.
- Make ahead. If you're planning a feast, you can make these potatoes a few days in advance to make hosting a breeze.
- Naturally gluten-free. All of the ingredients are naturally gluten-free.
- More accessible than using fresh truffles. Let's face it, real truffles are pretty impossible to come by! Plus, they cost an insane amount of money that most of us just aren't able or willing to shell out. We use amazing olive oil infused with black truffles, and the flavor is next level.
🥔Ingredients
Here are the ingredients used for these truffle mashed potatoes. You can find more information about substitutions and variations below.
- Russet potatoes - You can also use red skin, or Yukon gold potatoes. If using russet potatoes like us, make sure to peel the potatoes.
- Sour cream
- Heavy cream
- Unsalted butter
- Parmesan cheese - Freshly grated. This is also optional.
- Kosher salt & black pepper
- Fresh thyme - Optional.
- Truffle oil - The star of the show. We have tried a ton of different brands, and found that we do not prefer those with lots of added truffle flavor. It can be very synthetic and pungent tasting. We recommend this brand instead. It's a great value for the quality, and is fantastic quality with no artificial flavoring.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Truffle salt - Add a pinch of truffle salt, or, you can replace all of the kosher salt in this recipe with truffle salt instead. If you use this method, you may want to omit some or all of the truffle oil.
- Garlic truffle mash - Try adding a few cloves of garlic to the potatoes while they boil to get lots of garlic flavor infused into the mash. You can also mix in roasted garlic when the cream mixture gets added to the potatoes.
- Use white truffle oil - You can use white truffle oil instead of black truffle oil, but it has a slightly more pungent flavor, so you may want to use less of it.
- Swap the heavy cream for whole milk - For a slightly lightened-up version, you can use whole milk instead of heavy cream or half and half.
- Black truffle butter - Need more truffle flavor? Try adding black truffle butter!
- Herbed - You can add as many savory herbs as you like. We'd recommend rosemary, sage, or chives.
- Add white pepper - White pepper complements truffles very well, so feel free to swap it for black pepper if you prefer.
🔪Prep work
- Peel and roughly chop potatoes into roughly equal-size pieces.
- Grate parmesan cheese.
- Measure out all remaining ingredients.
📋Instructions
In a large saucepan or dutch oven, add potatoes and cover them with water (about 6-8 cups), then stir in 3 tablespoons of kosher salt. Boil until fork tender, then drain the potatoes. (Image 1) Remove the cooked potatoes from the pot, and set aside in a large bowl.
In the same dutch oven or in a small saucepan, melt the butter, then add in heavy cream. (Image 2) Add in sour cream. (Image 3)
Stir the mixture to combine over medium-low heat. Add in the truffle oil. (Image 4)
*Pro tip: If this is your first time making the recipe, add the truffle oil slowly and taste it as you go so that the truffle flavor suits your tastes.
Add the potatoes back to the pot, along with salt, pepper, and fresh parmesan. (Image 5) Mash the potatoes using a potato masher until the desired consistency is achieved. (Image 6) You can also use a hand mixer, or, if you like your potatoes extra smooth, use a food processor.
Garnish the potatoes with melted butter, salt, pepper, fresh thyme, and an extra drizzle of truffle oil if desired. Enjoy!
✨Tips & tricks
- With truffle oil, a little bit goes a long way, so add slowly and to taste. The distinct flavor of truffle can become overpowering quickly.
- Always heavily salt the water! You definitely want at least 1 tablespoon of kosher salt per 2 pounds of potatoes. This helps infuse the potatoes with flavor as they cook.
- Cut the potatoes into roughly the same size pieces to help them cook quickly and evenly.
- Drain the potatoes well. Extra water in the potatoes can make them runny.
- Don't over mash the potatoes, as this will make them gummy versus fluffy and creamy.
💭Frequently Asked Questions
Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven. We don't recommend freezing the mashed potatoes.
Truffles are edible spores that grow on an underground fungus near the roots of trees. They're in the family Tuberaceae. They can be very elusive, which drives up the price quite considerably.
Truffles have quite a complex, bold flavor. It's a distinct mixture of earthy, musky, and umami-rich (or savory). They can be quite overpowering if too much is used, but the flavor is absolutely delicious and unmistakable.
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📖 Recipe
Truffle Mashed Potatoes
Equipment
- large dutch oven or stock pot
- potato masher or hand mixer
Ingredients
- 5 pounds russet potatoes, peeled and cut into bite-sized pieces
- 8 cups cold water (plus 3 tablespoons of kosher salt to boil the potatoes)
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 sticks unsalted butter
- 8 ounces heavy whipping cream
- 12 ounces sour cream
- 2-4 tablespoons black truffle oil (to taste, add slowly!)
- melted butter, salt, pepper, thyme, and truffle oil to finish
Instructions
- Cover potatoes with cold water, and add kosher salt (at least 1 tablespoon per every 2 pounds). Boil until fork tender, about 15 minutes until fork tender. Drain, and remove from the pot and set aside.
- Melt butter in the same pot over medium-low heat, then add sour cream, and heavy cream, stirring to melt. Slowly stream in truffle oil, tasting as you go to ensure you add enough to taste.
- Add the potatoes, salt, pepper, and freshly grated parmesan. Mash the potatoes until your desired consistency is reached. Garnish with melted butter, thyme, salt, and pepper if desired.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or in the oven.
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Notes
- With truffle oil, a little bit goes a long way, so add slowly and to taste. The distinct flavor of truffle can become overpowering quickly.
- Always heavily salt the water! You definitely want at least 1 tablespoon of kosher salt per 2 pounds of potatoes. This helps infuse the potatoes with flavor as they cook.
- Cut the potatoes into roughly the same size pieces to help them cook quickly and evenly.
- Drain the potatoes well. Extra water in the potatoes can make them runny.
- Don't over mash the potatoes, as this will make them gummy versus fluffy and creamy.
- Freel free to add milk, half and half, or even nut milk in place of heavy cream.
- Use truffle salt in place of kosher salt if desired. You may want to omit some or all of the truffle oil if you choose to do this.
- Add garlic to the boiling potatoes if desired, or stir in roasted garlic at the end for more flavor.
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