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a bowl of creamy mashed potatoes with a gold spoon

Truffle Mashed Potatoes

Easy to make, these mashed potatoes are ultra rich and creamy, with a good dose of the wonderfully earthly flavors of black truffles.
Course Side Dish
Cuisine American, French
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 262kcal


  • 3 pounds yukon gold potatoes
  • cup salt for seasoning the water
  • ¼ cup sour cream room temperature
  • 4 tablespoons butter room temperature
  • ½ cup cream room temperature
  • 2 teaspoons truffle zest
  • 1 tablespoon truffle oil
  • 2 teaspoons salt


  • 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, ans salt. Be careful not to over mash or the potatoes will become gluey.



  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.


Serving: 0.5cup | Calories: 262kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 2422mg | Potassium: 744mg | Fiber: 4g | Sugar: 2g | Vitamin A: 438IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg