Truffle Mashed Potatoes

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The ultimate in decadence, these Truffle Mashed Potatoes are sure to be a hit at your next holiday gathering. Easy to make, these mashed potatoes are ultra rich and creamy, with a good dose of the wonderfully earthly flavors of black truffles.

Don't worry, this dish will not cost you a fortune. We use truffle zest instead of whole truffles to get that earthy flavor (like in these Truffle Fries or truffle risotto).

And it goes so perfect with this sous vide rack of lamb, sous vide rib roast, sous vide duck confit or this sous vide duck breast to make an incredible French inspired meal.

You may also like these garlic mashed potatoes or sous vide mashed potatoes.

What are Truffles?

If you guys have never used truffles before, you are in for a treat! We're not talking the chocolate kind here (although these Dark Chocolate Truffles are awesome too if you're looking for some sweets).

Truffles have this incredible deep, musky, earthy flavor and aroma. They are actually fungi that grow underground near tree roots. Because they are difficult to find and incredibly hard to grow, they can be VERY expensive. Read more about truffles.

Luckily, I have a workaround for the cost (keep reading below). So anyone can make these truffle mashed potatoes. They're light, fluffy, rich and creamy, with the most incredible truffle flavor.

Your guests will be ultra impressed with these mashed potatoes (or you can serve them these Garlic Mashed Potatoes or ultra simple and delicious air fryer baked potatoes as well).

Ingredients

To avoid spending a ton of money, I use a mix of truffle oil and truffle zest to get that amazing truffle flavor. You can buy this truffle zest online and you will fall in love. I think it has the most amazing truffle flavor for the price. Is it whole truffles? No. But it's a very affordable alternative and does contain real truffles!

You can also buy truffle oil online or at your local grocery store (some have it, some don't). Truffle oil is an oil infused with the flavor of truffles. I use black truffle oil in this recipe, but any kind can be used.

Best Potatoes for Mashed Potatoes

I find the best potatoes for mashed potatoes are Yukon gold or russet potatoes. You want a potato with a high starch content to get the fluffiest potato. Waxier potatoes are more likely to get that gummy texture because they require more mashing.

The remaining ingredients can be found in the recipe card at the bottom of the post.

Step By Step Instructions

Cut the potatoes in cubes. Add to a pot of boiling water along with the ⅛ cup of salt.

Boil for 20-25 minutes, until potatoes can be easily pierced with fork. Drain thoroughly.

Place back in the pot and mash (with a potato masher) in the butter, sour cream, butter, cream, truffle oil, truffle zest, and salt. Be careful not to over mash or the potatoes will become gluey. 

Add additional salt to taste as necessary. Serve immediately with an extra drizzle of truffle oil or pad of butter.

Serve these mashed potatoes alongside some of the following dishes to make a whole Thanksgiving meal (or any meal):

- Serve them alongside these Mashed Sweet Potatoes and/or this Roasted Parmesan Cauliflower;

- This Sous Vide Venison, Roasted Duck, Sous Vide Whole Duck or Honey Baked Ham are great main dishes to serve with these potatoes;

- You'll want to try this Traditional Stuffing, Oyster Dressing or Butternut Squash Stuffing;

- Find all sorts of other Thanksgiving Recipes.

They would also be great used in these Mashed Potato Dumplings, dipped in this Truffle Mayonnaise (perfect for leftovers).

Variations

• Add 3-6 cloves of garlic when boiling the potatoes. They will get mashed in with the potatoes when mashing.
• Add in a few cloves of roasted garlic when mashing the potatoes.
• Stir in ¼ to ½ cup of Parmesan cheese for a nutty, umami flavor.
• Stir in 4-6 pieces of crumbled (cooked) bacon.
• Stir in ¼ cup of smoked gouda for a slightly smoky flavor.

Expert Tips

1. The water is salted heavily to add flavor to the potatoes.
2. Cut the potatoes in 2 inch cubes to help them cook faster.
3. If you prefer not to have the potato skin, you can peel the potatoes before boiling;
4. Drain the potatoes thoroughly. If there is water left in them, they will be watery. The less water the fluffier your potatoes will be.
5. Being careful not to mash the potatoes too much helps to keep them fluffy and creamy.
6. Use room temperature butter, cream and sour cream so the potatoes don't get cold when you mash them.
7. Mashed potatoes are best served immediately.

Did you make this recipe? Rate it and leave a comment below to let me know what you think.