These truffle mashed potatoes are an easy, elevated side dish, packed with truffle flavor! This recipe uses truffle sauce to flavor the potatoes, which means you have chunks of real truffle mixed in. With just four main ingredients (plus salt and pepper) this dish couldn't be easier!
A lot of other truffle mashed potatoes recipes I've seen call for truffle oil, truffle butter, or truffle salt. Those products have truffle flavor, but do not visually change the look of the potatoes at all. Not only does truffle sauce have a superior flavor (in my opinion), you can also see truffle pieces in the dish. Truffle sauce is my favorite alternative to fresh truffles, and it's much easier to purchase and use.
After trying truffle mashed potatoes for the first time during a visit to London, I knew I had to recreate them at home! As a life-long mashed potato lover, I was skeptical that these could exceed my love for the original, but they actually have. While I won't be making my potatoes this way every time due to the added cost, this dish has earned a spot in my special occasion lineup!
How to make Truffle Mashed Potatoes
See the recipe card at the bottom of this post for the full recipe
- Peel and clean your potatoes. Cut them into ~1 inch chunks, as close in size as possible. (I suggest either russet potatoes or yukon gold potatoes).
- Bring a large pot of water to a boil and add the potato chunks. Boil until the potatoes are cooked through, about 20-30 minutes.
- To check for doneness, stab a large potato chunk with a sharp knife, if the potato easily falls back off the knife, then they are done.
- Drain the potatoes, then add them back into the pot. Add the butter, salt, black pepper, and most of the half-and-half and truffle sauce (reserving a little to adjust as needed). You can use heavy cream or whole milk instead of half-and-half as desired.
- If you want to add your own twist on this recipe, consider adding some parmesan cheese, sour cream, or cream cheese!
- Mash with a potato masher and mix until you have a smooth and creamy consistency. Add more of the half-and-half as needed, to adjust the texture. Taste the mixture and add more salt, black pepper, or truffle sauce to suit your taste.
FAQ
What is truffle sauce?
Truffle sauce is a jarred truffle product made from truffles and oil (usually olive oil). It may contain other ingredients like salt and flavoring. I typically purchase black truffle sauce, but you can sometimes find white truffle sauce as well. I love cooking with truffle sauce, it's much easier than using fresh truffles, but you still get some real truffles in your dish. You can find truffle sauce in specialty grocery stores, Wholefoods, or on Amazon.
What are truffles?
Truffles are similar to mushrooms, but are technically the spores of a different kind of fungus. While they may not sound appetizing, they have an incredibly unique flavor that is loved by many. The two main varieties are black truffles and white truffles, which can be eaten fresh or made into various products.
Where are truffle mashed potatoes commonly found?
Truffle dishes are becoming popular around the world due to their unique flavor, but they are still the most common in Europe, especially Italy and France. I tried truffle mashed potatoes for the first time as a side dish to beef wellington at the famous Bob Bob Ricard restaurant in London. I honestly thought they out-shined the wellington, and I knew I had to make them myself once I got back home. (See picture below!)
Key Tips - Truffle Mashed Potatoes
Truffle sauce will vary in flavor and strength.
- I love cooking with truffle sauce because it's so easy to use and store. It packs so much flavor, and you get chunks of real truffle in your dish but with the ease of truffle oil.
- Obviously, different brands of truffle sauce will have some differences. It's important to taste as you go and adjust the quantity to your liking.
- You can find truffle sauce in specialty grocery stores, or on Amazon.
- This dish was prepared with the brand pictured in the ingredients image above. The brand pictured below is also great, and I purchased it while in Italy.
Try this recipe with other truffle products.
- You can modify this recipe to include other truffle products like fresh truffles, truffle butter, truffle cheese, black truffle oil, white truffle oil, truffle zest, or truffle salt.
- The best way to use whole truffles is to shave them on the top at the end, and put less truffle sauce into the potatoes directly.
- You can use a few teaspoons of truffle oil instead of the truffle sauce, to give it plenty of flavor without the chunks of truffle, just taste test as you go.
Keep your potato chunks even in size.
- A large piece of potato will cook slower than a small one. If your potato chunks are different sizes, you will end up over cooking some pieces while waiting for others to be done.
Serve truffle mashed potatoes alongside steaks, roasts, or even for Thanksgiving dinner!
- These are the perfect side dish, and I love to pair them with a good steak and some stir-fried green beans.
- It would also be delicious served alongside roasted beef or chicken!
- This recipe is an easy way to add some "wow" factor to a classic Thanksgiving side!
Dietary Restrictions - Truffle Mashed Potatoes
This dish is naturally Vegetarian.
- To make this dish vegan, you could use vegan butter and non-dairy creamer, but I haven't tested this variation.
This dish is naturally Gluten-Free:
- Make sure the truffle sauce you're using is gluten-free.
A Note On Serving Sizes
Serving sizes are a very personal thing, making it difficult for me to select a serving size that suits everyone. These truffle mashed potatoes are listed with a serving size of about 8 oz of mashed potatoes per serving.
Truffle Mashed Potatoes
Ingredients
- ~2 lbs potatoes russet or yukon gold
- 2 tablespoon truffle sauce adjust to taste, see notes
- 3 tablespoon butter cubed
- ⅓ cup half-and-half or use cream or whole milk
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon fresh cracked black pepper adjust to taste
Instructions
- Peel and clean your potatoes. Cut them into ~1 inch chunks, as close in size as possible.
- Bring a large pot of water to a boil and add the potato chunks. Boil until the potatoes are cooked through, about 20-30 minutes. To check for doneness, stab a large potato chunk with a sharp knife, if the potato easily falls back off the knife, then they are done.
- Drain the potatoes, then add them back into the pot. Add the butter, salt, pepper, and most of the half-and-half and truffle sauce (reserving a little to adjust as needed).
- Mash and mix until you have a smooth and creamy consistency. Add more of the half-and-half as needed, to adjust the texture. Taste the mixture and add more salt, pepper, or truffle sauce to suit your taste.
Notes
Nutrition
If you like this recipe, you may also like...
If you like this recipe, you may also like my Parmesan Truffle Pasta, Loaded Potato Soup, Creamy White Bean Soup, or Gnocchi Alla Bava.
Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram, email me ([email protected]), or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Leave a Reply