Truffle Mashed Potatoes

Delight in the perfect balance of comfort and sophistication with our truffle mashed potatoes. Simple to make, yet bursting with flavor, this recipe elevates classic mashed potatoes by infusing them with the earthy, aromatic essence of truffles. Experience the joy of a gourmet side dish that's easy to prepare and hard to forget.

Prep Time25

Cook Time15

Total Time40

Servings: servings

Calories: 195kcal

Author: Sandra

Ingredients

2 pounds russet potatoes See Note 1.
4 tablespoons butter Salted. Note 2.
½ cup heavy cream Note 3.
1 teaspoon white truffle oil Note 4.
1 teaspoon salt
½ teaspoon pepper Freshly ground.
chives Chopped. Optional for garnish
olive oil Optional for garnish

Instructions

Peel the potatoes and cut them into chunks. Rinse them under cold water to remove excess starch. Note 5.
2 pounds russet potatoes
Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water. Note 6.
Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, about 15-20 minutes. Note 7.
Drain the potatoes and return them to the pot.
Add the butter to the pot and let it melt.
4 tablespoons butter
Add the cream.
½ cup heavy cream
Whip the potatoes using a hand mixer. Note 9.
Stir in the truffle oil.
1 teaspoon white truffle oil
Season with salt and pepper. If desired, garnish with a little bit of olive oil and chopped fresh chives.
1 teaspoon salt, ½ teaspoon pepper, chives, olive oil

Notes

Russet potatoes are a starchy variety, which makes them ideal for fluffy mashed potatoes. If you don't have russet potatoes available, gold potatoes make a good substitute. They have a creamy texture and slightly buttery flavor. Other potato varieties that can work are Katahdin, white, purple, or Yellow Finn potatoes. I would avoid red or fingerling potatoes as they are not starchy enough.
I used salted butter and added 1 teaspoon of salt. You can substitute unsalted butter and adjust the amount of salt you add according to your preference.
If you have a favorite plant-based alternative that you know works well with mashed potatoes, feel free to substitute it. Please bear in mind that I only tested this recipe with real butter.
Room temperature butter works best.
Heavy cream gives these mashed potatoes a decadent creamy texture. For a lower fat version, feel free to substitute milk.
I did not test this recipe with any plant-based milks. If you do, and it works out well, please let us know in the comments!
I added my heavy cream soon after pulling it from the refrigerator with very little effect. However, to keep your potatoes hot, I recommend bringing the heavy cream to room temperature before stirring it in.
I used white truffle oil for this dish. Other truffle oil options include: black and summer. I chose white truffle oil because it has a delicate, earthy flavor. It is subtle and not overpowering - perfect for mashed potatoes.
Truffle oil varies in strength. I used Chef Jean Pierre's white truffle oil and added just 1 teaspoon, which is perfect. So delicious!! This truffle oil is quite concentrated. If you go with this brand, 1 teaspoon is all you will need. If you find that is not enough, feel free to carefully adjust the amount. A little really does go a long way.
I didn't worry too much about cutting the chunks into even sizes because you will be boiling them anyhow. However, it's good practice to keep them somewhat consistent.
Start with cold, salted water when boiling the potatoes. Adding salt to the water enhances the flavor of the potatoes.
Be careful to not overcook the potatoes. I cooked mine on a gas stove over medium high heat. They were done in 15 minutes.
The potatoes should be fork tender, but not mushy. Overcooking can lead to watery mashed potatoes.
If your butter is room temperature, it will melt faster.
For the best results, I recommend using a hand mixer to whip the potatoes into a smooth texture. If you want a more rustic texture, you can use a potato masher or potato ricer.
If you are concerned about scratching the surface of your pot, transfer the potatoes to a glass or ceramic bowl and mash them in that.

Nutrition