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 very minimal extra effort.
Because as a time-pressed mom with a passion for flavorful food, having a recipe like this that uplevels my side dish with the addition of just one ingredient is the hack I truly need.
Truffle Mashed Potatoes Ingredient Highlights
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.
How to Make Mashed Potatoes with Truffle Oil
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.
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.
30-Minute Truffle Mashed Potatoes
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 pound Russet or Yukon Gold potatoes (1 lb usually = 2 large russet potatoes)
- 1 tablespoon unsalted butter (non-dairy works, too!)
- up to ½ cup half & half, milk, or cream (unsweetened non-dairy works, too!)
- ½ teaspoon salt
- 2 tablespoons truffle oil
- 5 fresh chives, chopped for garnish (optional)
Instructions
- In a large pot, bring 10 cups of water to a rolling boil.
- For the creamiest potatoes, use a vegetable peeler to peel your potatoes, leaving no blemishes or skin behind. That being said, if you like some skins in your mashed potatoes, leave a couple of strips of skin on in this step.1 pound Russet or Yukon Gold potatoes
- Chop your peeled potatoes into smaller pieces, roughly 2 square inches. Add them to the pot and boil for about 20 minutes, until you can easily pierce the potato with a fork.
- Once your potatoes are ready, strain and add the potato chunks to a large mixing bowl and use a potato masher or large fork to mash the cooked potato.
- Add ¼ cup half & half, butter, salt, and truffle oil, and use a hand mixer on high to whip. Assess the consistency. If it seems too thick, add more milk, 1 tablespoon at a time until desired consistency is achieved.1 tablespoon unsalted butter, up to ½ cup half & half, milk, or cream, ½ teaspoon salt, 2 tablespoons truffle oil
- Serve hot. Option to garnish with extra truffle oil and chopped chives. Enjoy!5 fresh chives, chopped for garnish
Pro Tips
- If you’re a chunkier mashed potato with skins kind of person, leave some skin behind in step 1.
- 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!).
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1 thought on “30-Minute Truffle Mashed Potatoes”
Delicious!!!
(Review provided by a family/friend of marleysmenu.com)