Creamy, rich, and just a little bit fancy, these truffle mashed potatoes are made with Yukon Golds, butter, cream, and a healthy drizzle of truffle oil. Dreamy.
Soft, buttery potatoes with a whisper of that earthy truffle aroma? Yes please. These mashed potatoes are smooth but not gluey, luxurious but not extra. And if you toss a few chives and maybe a shaving of real truffle on top, you’ve got side dish royalty with hardly any extra effort.
Right this way to cozy potato bliss.
You know those fancy little touches that feel like magic but are secretly so easy? That’s what’s going on here. Truffle oil or truffle zest bumps the humble mashed potato into “I seriously might eat the whole bowl” territory. It smells slightly woodsy, earthy, almost haunting, and melts right into the cream and butter mixture.
These are absolutely made for rich holiday spreads, but honestly? A cold Thursday night with roasted chicken or even a fried egg on top will do just fine. Truffle doesn’t need a red carpet—it’s perfectly at home in your cozy kitchen, steaming up the windows.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Creamy Truffle Mashed Potatoes
You don’t need to be a gourmet wizard to pull off this recipe, I promise. It’s much simpler than it sounds, plus it smells kind of incredible while you’re making it.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle, then suddenly you’re the fanciest person at the table.
- Fancy but not fussy: Truffle oil brings sophistication without the stress of shaving actual truffles (unless you’re feeling dramatic).
- Ultra creamy texture: Yukon Golds get buttery and smooth without ever turning gummy or sad.
- Customizable to your vibe: Want Parmesan? Toss it in. No cream? Milk works. Minimalist? Do less.
- Pairs like a dream: From roast chicken to grilled fish, this side works with basically anything except… maybe cereal?
- Slightly addictive: That earthy, cozy flavor somehow makes you think “Just one more spoonful” five times in a row.
Ingredient Notes
At a glance, these are humble ingredients. The secret is giving each one a moment to shine (and letting the truffle oil absolutely steal the show).
- Yukon Gold or Russet potatoes: Yukon Golds are buttery and lush. Russets go fluffier. Both mash beautifully, so use what you love or have.
- Heavy cream (or whole milk): Cream makes it decadent. Milk works totally fine—just a little lighter. Don’t skip warming it up.
- Unsalted butter: Let’s be real, melted butter stirred into hot potatoes is pure therapy. Cube it for easy melting.
- Grated Parmesan (optional): Adds a salty, nutty boost. Not required, but deeply encouraged if you happen to have a block.
- Truffle oil or truffle zest: Truffle oil is easiest to find. Start slow—a few drops go a long way. Truffle zest is more subtle but delightful.
- Salt & black pepper: Don’t underestimate this final seasoning step—it pulls all the flavors together.
- Chopped chives + shaved truffles (optional): These are your finishing flourish. The green pop is fresh and that truffle shaving? Bonus flair.
How To Make This Creamy Truffle Mashed Potatoes
Let’s mash. This is easy stuff here—no standing mixer, no special gadgets (unless you want to use a ricer and feel fancy).
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Boil the potatoes: Peel and cube them, then toss into a big pot of cold, salted water. Bring it to a boil, then simmer around 15–20 minutes until fork tender—but not falling apart.
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Steam off some of that moisture: Drain well, then pop the potatoes right back into the hot pot. Leave it off the heat and uncovered for a couple of minutes. That extra moisture will evaporate off and keep things fluffy, not soggy.
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Warm up your creamy mix: While the potatoes boil, melt the butter with cream in a small saucepan over low heat. Just melt it gently. No need for bubbles or drama here.
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Mash it up: Use a ricer or trusty potato masher and go to town. Smooth or a little chunky—it’s your call.
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Stir in the creamy goodness: Slowly add the warm butter-cream mix to the mashed potatoes. It’ll slurp it up like a sponge. Stop when you like the consistency.
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Finish with flair: If you’re using Parmesan, fold it in now so it melts right in. Then start adding the truffle oil a bit at a time. Taste as you go! Too much and it’ll overpower. Add salt and pepper last, when it’s all come together.
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Garnish if you’re feeling extra: Chives add fresh contrast. A few paper-thin truffle slices? Straight-up showstopper.
Storage Options
Leftovers (if they happen… suspicious) will keep nicely for 3 to 4 days in the fridge. Just scoop the potatoes into an airtight container, chill them, and reheat gently when ready. A splash of milk or cream stirred in helps loosen them back up without making them runny.
Now for the big freezer question: yes, you can freeze truffle mashed potatoes—but the texture might shift a little. Once thawed, stir in more cream or even a knob of butter to bring back the creamy vibes. Freeze them in small batches, flat in bags or in lidded containers, so they reheat faster and more evenly.
To reheat, you’ve got options. Microwave with a damp paper towel, warm them slowly on the stovetop with a bit of cream, or (hear me out) stick them in a small baking dish, dot with butter, and bake ‘til golden on top. It’s almost like a twice-baked mashed potato… which kinda makes me want to try it with this next time.
Variations and Substitutions
You can absolutely make these your own. If you love truffle but want to experiment with texture or flavors, here are some swaps worth trying.
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Sweet potatoes: Try swapping in half sweet potatoes for a surprising combo of earthy and sweet. Truffle and sweet? Surprisingly dreamy.
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Go dairy-free: Use your favorite plant-based milk and butter. Unsweetened oat milk has a creamy vibe that works well here.
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Add roasted garlic: Mash in a few cloves of roasted garlic for buttery depth. It won’t compete with the truffle—it plays backup vocals.
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Try different cheeses: Parmesan is lovely, but aged white cheddar or Fontina melt beautifully too. Keep it subtle so the truffle still shines.
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Herb mix-ins: Chives are classic, but a sprinkle of fresh thyme or even rosemary can add a cool twist. Just chop it fine and don’t overdo it.
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Use truffle zest instead of oil: It’s less intense and adds a gentle earthiness with more control. Sprinkle it in slowly and taste as you go.
What to Serve with Creamy Truffle Mashed Potatoes
This dish practically begs for a seat next to cozy mains. Think roasted, seared, or slow-cooked things. It holds its own but isn’t looking to steal the show (unless it does).
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For a comforting weeknight dinner, try these mashed potatoes with something simple like this easy chicken korma. That spiced sauce with the creamy potato base? Yes, please.
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These would also be stunning next to pan seared salmon with a little fruity sauce action. Earthy truffle and rich, flakey fish is a combo no one warned me about, and I’m kind of obsessed.
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They’re best friends with roast beef, lamb chops, or braised short ribs. Anything juicy and slow-cooked just sinks into the mash like a warm blanket.
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I once had mashed potatoes with a crispy breaded pasta (cough looking at you, fried lasagna) and the crunch of one with the creaminess of the other? Weirdly amazing.
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Or hey, go cozy-vegetarian and top them with garlicky sautéed mushrooms or some tender greens like rainbow chard. Speaking of which, this pan seared cod with rainbow chard would go beautifully with a soft potato sidekick.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make these truffle mashed potatoes ahead of time?
Absolutely, and honestly, the flavor deepens a bit as it sits. Just store them in the fridge and reheat gently with a splash of milk or cream. If you’re feeling feisty, stir in an extra dab of butter when warming up because why not?
Is truffle oil really necessary?
If you’re going for that signature earthy aroma, yes—that’s kind of the point here. But in a pinch, you can skip it and use roasted garlic or Parmesan for extra depth. It won’t be *truffle* mashed potatoes anymore, but they’ll still be fabulous.
What’s the best kind of potato for this recipe?
Yukon Golds get my first vote. They’re naturally buttery and mash into a luscious texture. Russets are also legit—they’re fluffier and soak up all the butter and cream like champs. If you mix the two, even better.
Can I freeze leftover truffle mashed potatoes?
You can, just know the texture may go a little haywire after thawing. Freeze flat in bags or in small containers. Reheat with care and add some extra cream or butter to bring back that creamy magic. Truffle does fade a bit, so consider freshening it up with another splash of oil.
Creamy Truffle Mashed Potatoes
Ingredients
- 3 lbs (1.35 kg) Yukon Gold or Russet potatoes peeled and cut into chunks
- 1/2 cup (120 ml) heavy cream or whole milk
- 1/2 cup (115 g) unsalted butter cubed
- 1/3 cup (25 g) grated Parmesan cheese optional
- 2 tsp (10 ml) truffle oil or truffle zest more or less to taste
- kosher salt to taste
- freshly ground black pepper to taste
Optional Garnishes
- 2 tbsp (6 g) chopped chives
- shaved truffle if available
Equipment
- Large pot
- Potato Masher or Ricer
- Small Saucepan
Instructions
- Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook for 15–20 minutes until potatoes are fork tender but not falling apart.
- Drain potatoes well and return them to the still-hot (but now empty) pot. Let them sit uncovered for 2–3 minutes to allow excess steam to escape.
- While potatoes are boiling, combine cream (or milk) and butter in a small saucepan over low heat. Warm until butter is melted; do not boil.
- Mash the hot potatoes using a potato masher or ricer until smooth (or to your preferred texture).
- Slowly pour the warm butter-cream mixture into the mashed potatoes, stirring as you go, until the potatoes reach your desired consistency.
- If using, fold in the grated Parmesan until melted and combined.
- Add truffle oil or truffle zest, starting with 1 teaspoon, and add more to taste. Season well with salt and black pepper. Mix gently to combine.
- Transfer to a serving dish and garnish with chopped chives and shaved truffle if desired. Serve hot.
