Go Back
–+ servings
Overhead, zoomed out view of a large bowl of truffle mashed potatoes on a table set for the holidays.

Truffle Mashed Potatoes

easyhealthyrecipes.com/truffle-mashed-potatoes/
Creamy, fluffy, and incredibly decadent, truffle oil and parmesan elevate your average mashed potatoes into a special treat.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Recipe makes approximately 8 servings

Equipment Needed

  • Large pot (no lid needed)
  • Colander
  • Large bowl
  • Potato masher
  • small microwave-safe bowl (to melt butter)
  • cheese grater (optional, for parmesan)

Ingredients Needed

  • 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)

Instructions

  • 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.
    Overhead view of a silver pot holding boiling water, cubed potatoes, and salt on a neutral countertop.
  • 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.
    Overhead view of lightly mashed potatoes in a large glass mixing bowl on a neutral countertop.
  • 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.
    Overhead view of creamy mashed potatoes in a large glass mixing bowl with a potato masher resting on a neutral countertop.
  • Transfer mashed potatoes to serving bowl or plates. Garnish with chopped parsley and a drizzle of truffle oil if desired. Serve warm.

Recipe Notes

  • 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. 

Nutrition Info (Approximate)

Serving: 1serving | Calories: 264kcal | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 0.2g | Total Carbs: 31g | Fiber: 4g | Sugar: 3g | Net Carbs: 27g | Vitamin C: 34mg | Cholesterol: 28mg | Sodium: 169mg | Potassium: 764mg | Calcium: 83mg | Iron: 1mg