These truffle mashed potatoes are the most luxurious way of enjoying a classic side dish. A rich and creamy mashed potato recipe with a simple and delicious twist.
Learn how to make creamy mashed potatoes with truffle; it couldn’t be any easier! And the result? Incredibly aromatic truffle mashed potatoes, a true highlight for a holiday dinner.
Buying real truffles is not something we can often afford; they tend to remain a once-a-year treat, and they are mostly enjoyed with pasta or eggs. Check out the Truffle Pasta recipe and the Truffle Eggs with truffles if you are the lucky owner of one or two fresh truffles.
However, truffle oil is less expensive than you might think, and a small bottle of good quality oil goes a long way. Make sure to make this Truffle Oil Pasta with Mushrooms; it is exquisite, a real treat!
I often make mashed potatoes with truffle during the holiday season, especially for Christmas. They are the perfect side dish for the main meals I tend to make on special occasions, like Red Wine Turkey, Slow Cooker Turkey, Spicy Pork Roast, or a juicy Beef Tagliata.
- Truffle-infused oil. That is olive oil infused with a flavor compound found in black or white truffles; it often contains tiny pieces of truffle. It’s not the same as eating a real truffle, of course, but it’s delicious! And if you like its flavor, you will love this dish too.
- I use white truffle oil for this recipe, but black truffle oil is just as great. However, as it has a more robust flavor, you should start with less and add more to taste.
- Potatoes: The best potatoes for making mash are starchy (floury) potatoes, like Yukon gold and russet potatoes (in the US), Kind Edward and Maris Piper (in the UK), or Coliban and Desiree (in Australia). Starchy potatoes become soft and fluffy when cooked, and unlike waxy potatoes, they won’t turn gluey when mashed.
- Semi-starchy or all-purpose potatoes are fine for mashing as well.
- Whole milk or half-half (a mixture of milk and heavy cream).
- Butter: Salted or unsalted butter, but adjust the amount of salt you use accordingly.
- Cream cheese or sour cream: They make any mashed potato recipe better by adding just the right amount of tang.
- Parmesan: Freshly grated Parmesan cheese from a wedge; this addition will increase the luxurious character of this mashed potatoes with truffle oil recipe.
How to make mashed potatoes with truffle oil?
- Peel and cut the potatoes into cubes (about 1 inch/ 2 ½ cm). Place them in a large saucepan, cover them with cold water and bring them to a boil on high heat.
- Once the water boils, add about ½ tablespoon salt.
- Cook them on medium-high heat for about 15 minutes or until fork tender. Drain potatoes very well in a colander and return them to the hot pot.
- Mash them with the potato masher.
- Heat about 1/2 cup of milk in a small saucepan or microwave.
- Combine: Pour the milk over the cooked potatoes and add the soft butter, cream cheese, Parmesan, one teaspoon of fine sea salt, and ¼ teaspoon of black pepper. Fold them in gently using a wooden spoon until they are fully incorporated. Feel free to add a bit more warm milk if you want a softer consistency (1).
- Add the truffle oil and stir again. Avoid overmixing (2).
- Adjust the taste with more salt if necessary.
- Serve immediately. You could add a tiny extra drizzle of truffle oil if you like, but don’t overdo it.
- Truffle oil is best used as a finishing oil because it will lose some flavor when exposed to high heat. It imparts every dish with a unique and hard-to-describe flavor. However, once you’ve had the oil, you will always recognize its aroma.
- Start cooking the potatoes in cold water, allowing them to get hot gradually, thus ensuring that they cook evenly and won’t break.
- Once the water boils, don’t forget to add salt.
- Use hot milk to make mashed potatoes with truffle or other mashed potatoes. The potatoes absorb the hot milk more easily, and you will not be tempted to overmix.
- The butter should be soft (room temperature) so it can melt and mix more easily into the potatoes.
- Don’t overmix the potatoes; they should be fluffy; overmixing will make them gluey. Never use a food processor, hand mixer, or blender for making mashed potatoes; that’s a recipe for disaster.
In specialty stores or online. Authentic truffle oil will cost at least 15-20 $/€ for a small bottle. A synthetic product is cheaper, but I recommend one derived from natural ingredients.
Store it in a dark cupboard, and don’t leave it lying around for too long, as it will lose its flavor.
For finishing dishes, it’s very potent, so only a few drops or teaspoons will be sufficient. Try it with pasta, add it to salad dressings, risotto or polenta. Drizzle it over French fries or potato wedges, over poached or scrambled eggs, or over vegetables or fish.
Yes, I don’t recommend leaving the skin on; that will affect the texture of the mash.
For a slightly chunkier mash, use this kind of potato masher. It’s the one I use most of the time.
When I have guests or have more time, I use this potato ricer, which makes the mash completely smooth.
Refrigerate in an airtight container for 2-3 days.
Reheat: Add a splash of milk and stir well. Reheat in a small saucepan on the stovetop or in the microwave.
Potatoes in any form don’t freeze well; freezing affects their texture, and they will taste and feel weird.
More mashed potatoes?
- Roasted Garlic Parmesan Mashed Potatoes
- Cauliflower and Potato Mash
- Creamy Spinach Potato Mash
- Sweet Potato Mash
Other favorite potato recipes
Rich Truffle Mashed Potatoes
- Potato ricer
- 2 ½ lbs starchy potatoes 1200 g, Note 1
- ½ cup whole milk 125 ml, Notes 2,3
- 2 tablespoons butter room temperature, Note 4
- 2 tablespoons cream cheese
- 5 tablespoons freshly grated Parmesan loosely packed, 30 g/ 1 oz Note 5
- 1 tablespoon white truffle oil Note 6
- a few gratings nutmeg
- fine sea salt and ground black pepper
- Prepare potatoes: Peel and cut the potatoes into 1 inch/ 2 ½ cm chunks. Place them in a large saucepan, and cover them with cold water.
- Cook potatoes: Bring them to a boil on high heat. Add about ½ tablespoon salt. Boil on medium-high heat for about 15 minutes or until fork tender.
- Drain potatoes very well in a colander and return them to the hot pot.
- Mash potatoes with the potato masher or ricer.
- Heat the milk in a small saucepan or microwave.
- Combine: Pour the milk over the potatoes. Add the soft butter, cream cheese, Parmesan, one teaspoon of fine sea salt, and ¼ teaspoon of black pepper. Fold them in gently using a wooden spoon until they are fully incorporated. Feel free to add a bit more warm milk if you want a softer consistency.
- Add the truffle oil and stir again without overmixing.
- Adjust the taste with more salt if required.
- Serve immediately. You could add a tiny extra drizzle of truffle oil if you like, but don't overdo it.
- Starchy potatoes: Yukon gold and russet potatoes (in the US), Kind Edward and Maris Piper (in the UK), or Coliban and Desiree (in Australia).
- You can also use half-half (a mixture of whole milk and heavy cream).
- Feel free to add a bit more warm milk to the mash to achieve the desired consistency.
- You can use unsalted or salted butter; adjust the salt accordingly.
- The freshly grated Parmesan volume differs from the already grated cheese volume. I strongly recommend using fresh Parmesan. If you use already grated, about 2 tablespoons should be enough.
- You can use black truffle oil as well. However, as it has a stronger flavor, start with less and add more to taste.