Creamy, rich, and amazingly decadent, these truffle mashed potatoes are incredibly delicious. Made with sour cream, parmesan, and a touch of truffle oil, they’re an easy yet effective way to dress up a bowl of mashed potatoes. Serve them with your holiday dinner or for any special occasion!
What Makes This Recipe So Good
- Truffle mashed potatoes are an incredible, rich, elevated take on traditional mashed potatoes. This recipe in particular gives you a perfect amount of truffle flavor without breaking the bank, opting for earthy truffle oil rather than whole black truffles.
- On top of the flavors, the texture is everything you’d hope for when you hear “mashed potatoes”. The potatoes themselves are as fluffy as a cloud, and the dish as a whole is unbelievably creamy and over-the-top cheesy thanks to the sour cream and parmesan cheese.
- Since they’re a little on the fancy side, they’re perfect for your holiday table. Serve them with a stunning prime rib or tender lobster tails and reverse-seared filet mignon. Throw in a batch of broccolini, roasted carrots, and green bean casserole, and you’ve got a luxurious Thanksgiving dinner guaranteed to impress your guests. Oh, and don’t forget the stuffing and cranberry sauce!
- When it comes to truffle oils, pay attention to what you’re buying. Some truffle oils are made with actual truffles, and some are synthetic, using natural flavors to get that truffle flavor. Synthetic versions are usually more concentrated, so you’ll get a stronger truffle flavor in your mashed potatoes. If you’re using a synthetic truffle oil, you might start with only 1 tablespoon, then taste the potatoes and add more if you need to.
- Any parmesan cheese will work, but if you can, try to get a block of parmigiano reggiano, or real Italian parmesan. Cheese freshly grated off a block doesn’t contain the starches that are added to pre-grated cheese to prevent clumping, so it melts better than the prepackaged stuff. Don’t worry that you won’t be able to use it all, either. Wrap the leftover block up tightly and you can keep it refrigerated for months!
- I also recommend using full-fat sour cream rather than a reduced or fat-free version. The full-fat varieties aren’t as processed as lighter options, and the extra fat will make the potatoes irresistibly creamy.
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- 3 pounds Yukon gold potatoes or russet potatoes; washed, peeled, cubed
- 1 big pinch salt plus more to taste
- ¼ cup butter
- ½ cup milk of choice
- ½ cup full-fat sour cream
- ¼ cup freshly grated parmesan see Notes
- 2 tablespoons truffle oil plus more for serving, see Notes
- fresh chopped parsley for serving
- Large pot no lid needed
- Large bowl
- Potato masher
- small microwave-safe bowl to melt butter
- cheese grater optional, for parmesan
- Place cubed potatoes in large pot. Cover potatoes with enough water that waterline sits approximately 1" above top of potatoes. Sprinkle 1 large pinch salt into water.
- Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 15 minutes or until potatoes can be easily pierced with tines of fork.
- Remove pot from heat. Carefully pour water and potatoes out of pot and into colander. Drain well, then transfer potatoes to large mixing bowl. Use potato masher to lightly mash potatoes.
- Place butter in small, microwave-safe bowl. Microwave 30 seconds or until butter is melted but not bubbling or burnt.
- Add melted butter, milk, sour cream, parmesan, and truffle oil to mixing bowl with potatoes. Resume mashing until potato mixture is light and fluffy, being careful not to overwork potatoes. Taste potato mixture and add salt if desired.
- Transfer mashed potatoes to serving bowl or plates. Garnish with chopped parsley and a drizzle of truffle oil if desired. Serve warm.
- Truffle mashed potatoes can be prepared a little early if needed. Just transfer them to an oven-safe dish, cover the dish tightly with aluminum foil, and place the dish in an oven preheated to 200° Fahrenheit. Check the potatoes periodically with a thermometer to ensure their temperature never falls out of the food-safe range (below 140° Fahrenheit).
- Parmesan: For best results, grate your own parmesan from a block of parmesan. You’re welcome to use pre-grated parm, but those usually have starches added to prevent clumping, which also prevent it melting like it should.
- Truffle Oil: Synthetic truffle oils usually have a more concentrated flavor than natural versions. If using a synthetic truffle oil, start with just 1 tablespoon then taste the potatoes and add more oil if desired.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.