There are mashed potatoes and then there are truffle mashed potatoes, a sophisticated version of the classic that will make any meal special. These potatoes are rich and creamy, with a deep earthy flavor from the truffles that is simply irresistible! Our truffle mashed potatoes recipe uses black truffle butter and preserved black truffles to create a culinary masterpiece that will elevate any meal.
Rich and creamy with that earthy truffle flavor, these black truffle mashed potatoes are the perfect side dish for any special occasion or holiday gathering.
Fluffy mashed potatoes are irresistible, and we’re taking it up a notch by infusing them with luxurious truffle butter, truffle oil, AND preserved truffles.
We’re not exaggerating when we say that these truffle oil mashed potatoes might just be the most exquisite version of mashed potatoes you’ve ever had!
Truffle Mashed Potatoes Vs. Mashed Potatoes
We have quite the lineup of mashed potatoes recipes here on our site, and there’s no denying that it’s a classic side dish for good reason.
Whether you make red skin mashed potatoes or a rich and creamy sweet potato mash, mashed potatoes are melt-in-your-mouth good.
They are fluffy and silky smooth and buttery- all the good things combined into one heavenly side dish.
So imagine all of that, but with the earthy flavor of black truffle! Our truffle butter mashed potatoes are for the ultimate truffle lover, and they have a robust, almost garlic-y flavor that is truly unique.
Why this Recipe Works
Our truffle mashed potatoes recipe is:
- simple to make
- perfect for your holiday table or any special occasion
- an easy and elevated way to dress up a classic side dish
Ingredients for Truffle Mashed Potatoes
This recipe calls for three types of truffle-based ingredients. You will need bottled truffled oil and either fresh or jarred truffles. You can find these items at a specialty grocery store or online.
The second truffle-based ingredient is truffle butter. While you can often find it at a high-end store, you can make this at home pretty easily (and at a much more affordable price point!). Check out our Truffle Butter post for the full process.
To make these dreamy, truffle mashed potatoes, you will need:
- Russet potatoes
- salt
- whole milk, warmed
- butter, melted
- bottled truffle oil
- sour cream
- truffle butter
- fresh or jarred truffle, grated
- chopped parsley for garnish
How to Make Truffle Mashed Potatoes
While this version of mashed potatoes is a bit more sophisticated than the classic, the process is just as simple.
Here’s a quick summary of the instructions, but be sure to check out the full printable recipe card at the bottom of the page.
Peel potatoes and cut them into 2-inch pieces.
Add them to a large pot with salt, cover with water and bring to a boil over high heat. Let them simmer and cook for 20-25 minutes, then drain.
Cook drained potatoes for a couple of minutes to cook out any excess water. Mash potatoes with a potato masher. Stir in the milk, melted butter, truffle oil, and sour cream.
Add in 2 tablespoons of the truffle butter and let it melt into the hot potatoes, then stir it in. Season to taste.
Transfer the mashed potatoes to a large serving bowl and add the remaining truffle butter on top. Grate the truffle over the potatoes and garnish with parsley.
Pro Tips for the Best Results
- The actual truffle has little flavor. They are not meant to be used like mushrooms. It is the aromas they share with other foods when used as a garnish that make culinary masterpieces.
- A high starch potato will determine the texture of your mashed potatoes. Russet and Yukon Gold potatoes are high in starch and make great, fluffy mashed potatoes. We like to use Russet potatoes for this recipe as the white flesh produces a nice white contrast that shows off the specks of grated truffle.
- Do not over-work the mashed potatoes! A potato ricer, potato masher, or food mill will give you the best results. You can also use an electric hand mixer but be cautious as the potatoes can go from perfect to gluey very quickly.
There you have it, our most exquisite mashed potatoes yet! This truffle mashed potatoes recipe is the perfect accompaniment to a special gathering, holiday table, or a fancy meal.
Need some main course inspiration to go with these decadent mashed potatoes? Our Sous Vide Tomahawk Steak, Ribeye steak and Broiled Lobster Tails are always an excellent choice.
Some Other Recipes We Are Sure You Will Love
It is tuber-time and we are sharing our three most popular mashed potatoes: Ricotta Mashed Potatoes are delightfully creamy with a touch of cheesy goodness added.
Mashed Creamer Potatoes are those tiny, one-inch baby Yukon Gold potatoes. They are harvested when small and young while the skin is so thin that they do not need peeling. These babies cook up tender and mash incredibly smooth and velvety.
In just a matter of minutes, your instant pot will turn out this wonderful recipe of Instant Pot Buttermilk Ranch Mashed Potatoes and your family will be begging for more! Buttermilk, ranch dressing powder and sour cream all add a sensational taste to the creamy texture of these flavorful potatoes.
Truffle Mashed Potatoes
Ingredients
- 5 pounds Russet potatoes
- 1 tablespoon salt
- 1 to 2 cups whole milk warmed
- 6 tablespoons butter melted
- 2 teaspoons bottled truffle oil
- 1 cup sour cream
- 4 tablespoons truffle butter divided
- ½ fresh or jarred truffle grated
- 1 tablespoon chopped parsley for garnish
Instructions
- Peel the potatoes and cut into 2-inch uniform chunks.
- Add the potatoes and the salt to a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce to a simmer and cook for 20-25 minutes or until the potatoes are very tender.
- Drain the potatoes in a colander then return them to the pot and place the pot back on the stove top over medium heat. Cook for 1-2 minutes while shaking the pot until the extra water evaporates and the potatoes are completely dry. Remove from the heat.
- Use a potato masher to mash the potatoes; then add 1/2 cup of milk, melted butter, truffle oil and the sour cream. Stir well then add more milk until you get the desired consistency.
- Add 2 tablespoons of the truffle butter and allow it to melt in the hot potatoes, about 30 seconds, then stir into the mashed potatoes. Season to taste.
- Scoop the mashed potatoes into a serving bowl, add the remaining 2 tablespoons of truffle butter to the top.
- With a microplane, grate the truffle over the mashed potatoes and garnish with the parsley. Serve hot.
Notes
- The actual truffle has little flavor. They are not meant to be used like mushrooms. It is the aromas they share with other foods when used as a garnish that make culinary masterpieces.
- Truffle butter, whole preserved truffles and truffle oil are available in the specialty foods sections of some super markets or online.
- A high starch potato will determine the texture of your mashed potatoes.
- Russet and Yukon Gold potatoes are high in starch and make great, fluffy mashed potatoes.
- We like to use Russet potatoes for this recipe as the white flesh produces a nice white contrast mash that shows off the specks of grated truffle.
- Do not over-work the mashed potatoes. A potato ricer, potato masher or a food mill will give the best results.
- An electric hand mixer can also be used but be cautious as the potatoes can go from perfect to gluey very quickly.
angiesrecipes
Saturday 8th of October 2022
It must have tasted amazing!