These truffle mashed potatoes are rich and creamy with a tasty twist of truffle oil, making them the perfect side dish for any meal.
When it comes to mashed potatoes, there are more than just your standard variety - from brown butter mashed potatoes to cream cheese mashed potatoes. You can even mix it up with sweet potatoes with these slow cooker mashed sweet potatoes.
For anyone that has watched Chopped, you probably know how many chefs made a mistake by adding too much truffle oil at the end.
Truffles are actually a fungus and many times infused with oil. If you've never had truffle oil, it is a difficult flavor to describe. It is woody, garlicky, earthy and fruity all in one. Is is made for potatoes however. I mean who doesn't love truffle oil French fries. I've got Parmesan truffle fries on the site for a reason.
It is one of those ingredients that can definitely overpower the dish. But after testing this truffle mashed potatoes recipe multiple times, I think I found the perfect balance, where you get that hint of truffle with every bite.
So if you're looking for a unique side dish, this is the perfect option.
Jump to:
Ingredient Notes
- Russet potatoes - the best potatoes for creamy mashed potatoes as it has enough starch to work well.
- Sour cream - adds a little sourness to the dish that complements the butter and truffle oil.
- Unsalted butter - you can't have mashed potatoes without some butter. Adds to the richness factor.
- Truffle oil - use white or black truffle oil. Just keep in mind each tastes slightly different.
Ingredient Swaps
As with any recipe, you can mix up some of the ingredients. Some variations include:
- While I always use Russet potatoes for a mashed potato recipe, Yukon Golds can be used as well.
- I like sour cream for the added sourness, but Greek yogurt is a good substitute.
- I'm partial to truffle oil as it is easier to find and has many uses, but you can replace with truffle butter.
Step-by-Step Photos
Place the potatoes in a large stockpot of cold salted water and bring to a boil for 15-20 minutes or until tender. Drain and place back in the pot. While the potatoes are boiling, brown the butter in a saucepan.
Add the milk, sour cream, butter, truffle oil, cheese, salt and black pepper and mash the potatoes. Then use an electric mixer to beat until smooth and fluffy.
FAQs
It is definitely a unique flavor. It is earthy, pungent and garlicky with a musky aroma.
Black truffle oil has a stronger, more robust flavor so if you want a less prominent truffle flavor, go with white.
To avoid a gummy, overstarched mess, mash the potatoes while they're dry but still hot. Also never use a food processor or blender. They usually overmash the potatoes.
However if for some reason yours became gluey, you can make a gratin instead by spreading the creamy mashed potatoes in a thin layer across a baking dish and topping with some butter, cheese and breadcrumbs. Bake to form a crispy top.
Yes although you only want to make 2 days ahead of time at a maximum. Proceed to mashing the potatoes and adding all of the ingredients. Transfer to a heat proof bowl and cover tightly with plastic wrap and place in fridge.
To reheat, poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through.
Taste and adjust seasoning, if needed. Transfer the mashed potatoes to a serving dish and sprinkle with the parsley. Serve hot.
You can place in an airtight container for 3-5 days in the fridge or in the freezer for 3 months.
If placing in the freezer, scoop out portions and place on a baking sheet and then freeze before transferring to a container or freezer bag.
Best Potatoes for Mashed Potatoes
You want to use a super starchy potato like Russets or Yukon Golds. If you use a waxier potato like Red Bliss, they won't break down enough or absorb the dairy.
Leftover Ideas
While it is hard to stop eating these truffle mashed potatoes, you might have some leftovers at the end of the day. Some ideas to use them up include:
- Loaded Mashed Potato Cakes
- Mashed Potato Gnocchi
- Fried Mashed Potato Balls
- Mashed Potato Waffles
- Leftover Mashed Potato Muffins
Pro Tips/Recipe Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Taste the potatoes as you add the truffle oil to make sure it is the right flavor for you.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Other Side Dish Recipes
If you’ve tried this truffle mashed potatoes recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Truffle Mashed Potatoes
Ingredients
- 5 lbs russet potatoes, peeled and cut into 1 inch cubes
- 1 cup whole milk, at room temperature
- ½ cup sour cream, at room temperature
- 12 tablespoon unsalted butter (1 ½ sticks), at room temperature
- ¼ cup truffle oil
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes and add back to pot or large mixing bowl.
- Add milk, sour cream, butter, truffle oil, cheese, salt and black pepper and mash potatoes. After slightly mashed, beat with an electric mixer on medium speed until smooth and fluffy.
- Transfer the mashed potatoes to a serving dish. Top with some fresh herbs if desired.
Notes
- Start the potatoes in cold water, add salt, bring to boil and then reduce to simmer. If you start in hot water, the potatoes will cook unevenly.
- Drain the potatoes well to avoid a mushy, watery mess.
- Use room temperature ingredients so they are absorbed more evenly by the potatoes.
- Taste the potatoes as you add the truffle oil to make sure it is the right flavor for you.
- Do not overwork the potatoes. You want to mash/whip until just light and fluffy.
Darien High says
For a different option on basic mashed potatoes, I use heavy whipping cream and salted butter and I don't have to salt the potatoes and risk getting over salty potatoes. I'm gonna add parsley and truffles next time!!