30-Minute Truffle Mashed Potatoes

Looking to elevate your meal with an elegant and gourmet starch? These Truffle Mashed Potatoes require just 5 ingredients and 30 minutes to come to life and are outrageously creamy and flavorful.

Think: airy whipped mashed potatoes with added truffle oil to give it that extra umami. This foolproof recipe will give you no lumps and a very aromatic truffle flavor.

I love putting my own spin on a classic mashed potato (see also: Boursin Mashed Potatoes), and this truffle version is the perfect way to elevate your spuds with minimal effort.

Because as a time-pressed mom with a passion for flavorful food, having a recipe like this that elevates my side dish with the addition of just one ingredient is the hack I truly need.

Truffle Mashed Potatoes Ingredient Highlights

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I always use Russet because that’s how my mom makes them, and they taste like home to me, but you can also use Yukon gold.

You can go with half and half or Cream or milk. You can absolutely use unsweetened nondairy as well!

Using unsalted butter gives you more control over the amount of salt added to your potatoes. That being said, if you only have salted butter at home, you can use it. Just make sure you adjust the amount of salt you add so your mashed potatoes aren’t overly salty. Nondairy butter absolutely works in this recipe, too.

It’s important to note that truffle oil is a finishing oil, not a frying oil. It has a strong and distinct taste. 2 tablespoons should be enough to give you a fragrant and truffle-forward mash!

The taste of truffle oil is really unique. I would describe it as earthy, umami, and almost like a meaty or gamy flavor. It has similar notes to other earthy mushrooms but is much more intense.

Mashed Potatoes with Truffle Oil Tips and Tricks

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How to Prep Potatoes for Boiling

To get the creamiest mashed potatoes, peel the potatoes completely using a vegetable peeler, leaving behind no skin or blemishes.

If you like some potato peel chunks in your mashed potatoes, just leave a couple of strips of peel on the potato during this process. The rest of the steps for this recipe remain exactly the same.

Once peeled, chop your potato into roughly 2-inch pieces.

Pro tip: Chopping the potato into smaller chunks helps to speed up the cooking time.

The chunks do not need to be perfectly uniform by any means but try your best to keep them similar in size. This will ensure that they cook evenly, keeping the consistency of your potatoes creamy throughout.

Boil the Potato Chunks

Bring about 10 cups of water to a rolling boil in a large pot. Then, carefully drop your potato chunks into the boiling water.

Boil your potato chunks for about 15-20 minutes, until you can easily pierce the potatoes with a fork.

Consider Using a Potato Masher

Once you’ve drained your water, add the boiled potato chunks to a large mixing bowl and mash. If you don’t have a potato masher, you can use a fork to mash the potatoes.

Investing in a potato masher has been a game-changer for all my mashed potato dishes! It helps to eliminate any lumps and smash the potatoes down into little, whip-able pieces.

It’s Time for the Truffle!

Time to add your Half & Half, butter, salt, and the very best part—the truffle oil!

Start with just 1/4 cup of half & half. Use a hand mixer to whip and assess the consistency. Depending on the exact size and tenderness of your potatoes, you may need a little more half & half.

If your potatoes are too thick, add extra half & half, about 1 tablespoon at a time, while whipping, until you reach your desired consistency. You shouldn’t need more than a maximum of 1/2 cup total.

Serving Your Truffle Mashed Potatoes

I love to present these mashed potatoes with a swirl (just use the back of the spoon) and top them with a little extra truffle oil and some chopped chives for freshness and color.

While these are flavorful enough on their own, they also go beautifully with this Hearty Mushroom Gravy.

You can serve these mashed potatoes as a side dish to any protein, like this Cajun Salmon, and with any vegetable, including this Roasted Purple Asparagus.

How to Store and Reheat Mashed Potatoes

These mashed potatoes with truffle oil will stay fresh for up to 5 days in the refrigerator in an airtight container. You can also freeze them for up to a full year!

To reheat, preheat your oven to 350°F and transfer the truffle mashed potatoes into an oven-safe dish. Cover the dish with aluminum foil and cook for about 15-20 minutes until heated through.

If your mashed potatoes are frozen, make sure you allow them to thaw overnight before following the reheating guidelines above.

And if you really want to whip up something delicious from your leftover mashed potatoes, check out these Twice Baked Mashed Potatoes (Great for Leftovers!).