Truffle Mashed Potatoes Recipe

Luxurious, creamy truffle mashed potatoes made with buttery Yukon golds, warm cream, and black truffle oil. A restaurant-quality side dish ready in 30 minutes — perfect for holidays or date nights.

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Course: Side Dish

Cuisine: American, French-Inspired

Prep Time: 10

Cook Time: 20

Steam Dry Time: 2

Total Time: 30

Servings: servings

Calories: 310kcal

Cost: $10

Equipment

1 Large stockpot At least 6 quarts for boiling potatoes
1 Potato masher Traditional style with wavy plate
1 Potato ricer Optional for ultra-smooth texture
1 Small saucepan For warming cream and garlic
1 Colander For draining potatoes
1 Wooden spoon For gentle folding
1 Serving bowl Pre-warmed to keep potatoes hot

Ingredients

Main Ingredients

2.5 pounds Yukon gold potatoes Peeled and cut into chunks
1 cup Heavy cream Warmed before adding
6 tablespoons Unsalted butter Room temperature
3 cloves Garlic Minced
2–3 tablespoons Black truffle oil To taste; add more as desired
Salt and pepper To taste
¼ cup Grated Parmesan cheese Optional but recommended
Fresh chives Finely chopped, for garnish
Extra truffle oil For drizzling on top
Shaved Parmesan Optional garnish

Instructions

Fill a large pot with cold water, add salt, and bring to a boil. Add potatoes and cook 15–18 minutes until fork-tender. Drain and let steam dry 2 minutes.
Warm cream with minced garlic on low heat for 3–4 minutes.
Return drained potatoes to pot over low heat, add butter, and mash until smooth.
Add warm cream gradually while mashing to reach a creamy texture.
Remove from heat, drizzle in truffle oil, fold gently, and season with salt, pepper, and Parmesan.
Transfer to serving bowl, drizzle more truffle oil, and garnish with chives and shaved Parmesan.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition