30-Minute Truffle Mashed Potatoes
These Truffle Mashed Potatoes are creamy and elegant, with truffle oil to bring extra earthy umami and tons of aromatic flavor.
Ingredients
- 1 pound potatoes Russet or Yukon Gold. 1 lb usually = 2 large russet potatoes
- 1 tablespoon unsalted butter non-dairy works, too!
- up to ½ cup half & half (preferred) 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 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 1/4 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 (preferred) 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
Notes
- If you're a chunkier mashed potato with skins kind of person, leave some skin behind in step 1.
- Want more spuds? Check out this list of best potato recipes!
- If you have leftover mashed potatoes and want to breathe new life into them, check out this Twice Baked Mashed Potato Casserole from Leftover Mashed Potatoes.