Go Back
+ servings
truffle mashed potatoes
Print Recipe
5 from 1 vote

Truffle Mashed Potatoes

These Truffle Mashed Potatoes are an incredible way to elevate a side dish into something luxurious. They're simple to make, but will take any meal to the next level!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish, Sides
Cuisine: American
Diet: Gluten Free
Servings: 14 servings
Calories: 383kcal
Author: Briana


  • large dutch oven or stock pot
  • potato masher or hand mixer


  • 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


  • 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.


  • 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. 


Calories: 383kcal | Carbohydrates: 31g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1019mg | Potassium: 727mg | Fiber: 2g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg