Truffle Mashed Potatoes
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Truffle oil mashed potatoes. Creamy, garlicky, buttery, and totally decadent—because mashed potatoes should always feel this special.
Simple Fancy Potatoes
This mashed potato recipe is what happens when comfort food decides to get a wee bit fancy. Yukon Golds for that extra buttery texture, sautéed garlic for some cozy vibes, and just the right amount of truffle oil to keep things feeling luxurious.
They’re the kind of creamy mashed potatoes that work for a holiday dinner or just a regular Tuesday when you need something a little extra. Simple ingredients, minimal effort, and SO much flavor. Prepare to seriously level up your mashed potato game!
Complete the Menu: Serve these truffle mash potatoes with maple bourbon glazed turkey breast, hot honey roasted carrots, skillet butternut squash with cider glaze, and cranberry tartlets for a special holiday treat!
For more comforting potato goodness check out our recipes for rustic Yukon Gold mashed potatoes, fondant sweet potatoes, and crispy roasted sweet potatoes.
And for more truffle-y goodness check out our recipes for whipped truffle burrata dip and truffled deviled eggs!
Why You’ll Love This Recipe
Ingredient Notes
Truffle Oil (White or Black): The earthy, luxurious flavor of truffle oil elevates these mashed potatoes to something special. White truffle oil is lighter and more subtle, while black truffle oil offers a stronger, more robust flavor—choose based on your preference.
Yukon Gold Potatoes: Perfect for mashing with their creamy texture and buttery flavor. Yellow/Gold or Russet potatoes also work well.
Butter: Use unsalted butter to control the salt levels in the dish. Butter adds richness and enhances the creamy texture of the mashed potatoes.
Heavy Cream: Warmed cream ensures extra smooth and indulgent mashed potatoes without cooling them down.
Fresh Garlic: Sautéing fresh garlic adds a mild, sweet garlic flavor that infuses beautifully with the butter and potatoes. It enhances the savory notes without overpowering the dish.
Parmesan Cheese: Freshly grated Parmesan adds a savory umami boost that complements the truffle oil and garlic. It also adds a subtle nutty flavor that enhances the overall richness.
Salt and Freshly Ground Black Pepper: Don’t skimp on seasoning! Salt brings out the natural flavors of the potatoes, while freshly ground black pepper adds a touch of sharpness and depth.
Fresh Chives: A sprinkle of finely chopped chives adds a pop of color and a mild onion flavor, which pairs beautifully with the creamy, truffle-infused potatoes.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Potatoes
In the Pacific Northwest, potatoes are a year-round staple, but they truly shine in fall and winter. Thanks to the region’s rich volcanic soil and cool climate, we get some of the best-quality potatoes—perfect for making creamy, flavorful dishes like mashed potatoes.
Yukon Golds, grown in Washington and Oregon, are known for their buttery texture and vibrant yellow color, making them ideal for mashing.
For more on Pacific Northwest potato farming, check out the Washington State Potato Commission and this guide on locally grown potatoes.
Step-By-Step Directions
Here’s how to make truffle oil mashed potatoes with step-by-step photos:
1
Boil Potatoes
Boil potatoes in salted water until tender (15-20 min). Drain and return to pot.
2
Sauté Garlic
Melt butter, sauté minced garlic until golden (1-2 min).
3
Mash with GarLIC BUTTER
Mash potatoes with sautéed garlic and butter.
4
Stir In Cream
Add heavy cream and continue to mash.
5
Mix and Mash
Stir in truffle oil and Parmesan cheese. Then season with salt and freshly ground black pepper to taste.
6
Serve
Drizzle with extra truffle oil, garnish with chives, and serve warm!
Perfect Pairings
This decadent dish makes a delicious side for holiday feasts or cozy fall dinners. Here are some ideas for what to serve with truffle mashed potatoes:
Poultry: Pair with our Maple Bourbon Glazed Turkey Breast for a sweet-savory combo or Lavender Herb Roasted Chicken for a fragrant, comforting meal.
Vegetables: Add vibrant fall sides like Hot Honey Butter Glazed Carrots for a touch of sweetness or Maple Sriracha Brussels Sprouts for a spicy, caramelized crunch.
Salads: Brighten your plate with our Spinach Gorgonzola Salad with Pear and Pomegranate for a refreshing balance of tangy and sweet.
Appetizers: Start with festive fall starters like our Cranberry Tartlets with Whipped Feta for a tart bite or Baked Brie with Spiced Pears for a warm, creamy introduction.
FAQs
HUNGRY FOR MORE? If you loved this truffled mashed potatoes recipe, try more of our seasonal fall side dishes like our rustic Yukon Gold mashed potatoes, crispy roasted sweet potatoes, hot honey roasted carrots, sautéed butternut squash, and our mashed acorn squash.
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Truffle Mashed Potatoes
Equipment
- Dutch oven or large pot
- potato masher or potato ricer
Ingredients
- 3 pounds Yukon Gold potatoes (or similar potatoes), peeled
- 4 tablespoons unsalted butter, room temperature
- ½ cup heavy cream, warmed
- 3 garlic cloves, minced
- 2 tablespoons truffle oil (white or black, to your preference)
- ¼ cup Parmesan cheese, grated
- kosher salt, for seasoning
- fresh ground black pepper, for seasoning
- fresh chives, finely chopped, for garnish
Instructions
- Cook the Potatoes: Place the potatoes in a large pot or Dutch oven and cover them with cold, generously salted water. Bring to a boil over medium-high heat and cook until potatoes are tender, about 15-20 minutes. Drain and return the potatoes to the pot.
- Sauté the Garlic: In a sauce pan, melt the butter over medium-low heat. Add the minced garlic and sauté until fragrant and slightly golden, about 1-2 minutes. Remove from heat.
- Mash and Mix: Add the sautéed garlic and butter to the hot potatoes and mash using a potato masher or potato ricer until smooth. Then slowly add the warmed heavy cream while continuing to mash. Stir in the truffle oil and grated Parmesan cheese. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as desired.
- Finish and Serve: Transfer to a serving dish, drizzle with a bit more truffle oil if desired, and sprinkle with fresh chives. Serve immediately for the best creamy texture and aromatic flavor, ensuring every bite is warm and indulgent!
Recipe Notes
Pro Tips
- Warm the Cream: Use warm cream to keep the mashed potatoes fluffy and prevent cooling down.
- Sauté Garlic Gently: Low heat is key to avoid burning the garlic and getting a perfect golden flavor.
- Taste and Adjust: Truffle oil can vary in strength, so start with a little and adjust to taste. You can always add more, but you can’t take it out!
- Don’t Overmix: Mash just until smooth to avoid gummy potatoes.
- Make Ahead: You can make these mashed potatoes ahead of time and reheat them gently on the stovetop or in the oven. Just add a little extra cream or butter to keep them creamy.
Leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stovetop or microwave, adding a splash of cream or butter to keep them creamy.
- Freezing: Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat gently.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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I’m obsessed with these Truffle Mashed Potatoes—so creamy, so buttery, and that truffle oil just makes them feel a little fancy. Always a hit at my table!