Creamy Truffle Mashed Potatoes
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. Smooth but never gluey and topped with chives (and shaved truffle, if you like), this is an easy but elegant side dish that feels ultra-special—and is secretly simple enough for a weeknight.
6
servings
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.
Notes
For the creamiest potatoes, don’t skip letting them dry out briefly after draining. Go slow with the truffle oil—it's powerful! Mash and mix as little as possible to avoid gummy potatoes. Leftovers keep well in the fridge 3–4 days (reheat gently with a splash of milk). See recipe post for freezing tips and variations.
Nutrition
Calories: 300kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 335mg | Potassium: 900mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 1.7mg